Pork & Eggplant Rice Bowl
A rice bowl made with pork leg and eggplant.
Ingredients
Main ingredients
- Monkshu Liquid with Allulose 9 g
- HaeSaldamun Soy Sauce, Aged Brew Method 30 ml
- Pork Leg 370 g
- Fresh Cabbage 38 g
- Leek 37 g
- Fresh Garlic 44 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
23.72 g
16%
Protein
84.11 g
57%
Fat
17.21 g
26%
Cooking steps
-
1
Cut the pork into bite-sized pieces.
-
2
Cut the eggplant into bite-sized pieces as well.
-
3
Add oil to a pan and stir-fry the pork.
-
4
Once the pork is cooked, add the eggplant and stir-fry together.
-
5
Season with soy sauce, minced garlic, and pepper.
-
6
Serve the stir-fried ingredients over rice to complete the rice bowl.
