Pork and Eggplant Rice Bowl
A rice bowl dish made with pork leg and eggplant.
Ingredients
Main ingredients
- Red Pepper Powder 1 spoon
- Pork Leg 370 g
- Stir-fried Cabbage 38 g
- Stir-fried Green Onion 37 g
- Stir-fried Garlic 44 g
- Monkshu Liquid with Allulose 9 g
- Hae-saldamun Sigan Soy Sauce Aged Brewing Method 45 ml
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
33.49 g
21%
Protein
86.91 g
54%
Fat
17.64 g
25%
Cooking steps
-
1
Cut the eggplant and pork into bite-sized pieces.
-
2
Finely chop the onion and green onion.
-
3
Heat cooking oil in a pan and stir-fry the pork.
-
4
Once the pork is cooked, add the eggplant and onion and stir-fry together.
-
5
Season with soy sauce, sugar, minced garlic, and pepper.
-
6
When all ingredients are cooked, serve over rice to complete the rice bowl.
