Pork and Eggplant with Egg

Pork and Eggplant with Egg

Pork and eggplant in a slightly sweet sauce.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


80 g (about 2-3/4 oz.)

20 g (about 3/4 oz.)

1/2 knob



1 Tbsp

(A)Pork Seasoning


1 Tbsp

2/3 cup

  • This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center
    for the procurement, storage, cooking and other preparation methods of food ingredients.


  1. Remove stem from eggplants. Divide lengthwise, and cut at an angle into 1 cm (1/2 in.) wide pieces.
  2. Cut pork into bite size pieces, then soak in (A).
  3. Cover fried tofu in boiling water, removing some of the oil. Cut it in half width wise, then into 7-8 mm (1/4 in.) wide pieces.
  4. Boil the peas and cut into small pieces vertically.
  5. Heat cooking oil in a pot, and fry the eggplant and pork.
  6. Place (4) and (B) into (5). When it comes to a boil, add the fried tofu for 2-3 minutes.
  7. Beat the egg, pour it in and cover the pan with a lid. Scatter (4) on top, turn off the heat and cook until the egg is about half done.

Cooking Basics

Eggplants - removing the calyx

Make a shallow slit around the entire stem without cutting it off. Use your hand to start peeling off the calyx from this slit and remove in one motion all the way around. When grilling, simmering or deep-frying whole, the calyx is often removed.


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