Enjoy a satisfyingly hearty Jumbo Pork and Eggplant Fry, made healthier with less oil. The juicy eggplant soaks up the savory flavor of the pork, while the crispy coating makes it irresistible. This easy and budget-friendly dish is a perfect way to enjoy seasonal eggplant.
Ingredients
Main Ingredients (2 servings)
- Eggplant 1 medium (approx. 120g)
- Pork Loin (thinly sliced) 4 slices
- All-purpose flour (for coating) (to taste)
- Panko Breadcrumbs (to taste)
Seasonings
- Salt (to taste)
- Pepper (to taste)
- [A] All-purpose flour 4 tbsp
- [A] Beaten egg 1
- [A] Water 1 tbsp
Steps
- Cut off the stem end of 1 eggplant and slice it lengthwise into 1cm thick pieces.
- Peel the skin from the top and bottom ends of the sliced eggplant with a peeler for about 1 inch. [Pro Tip!] This helps the pork adhere better.
- Soak the peeled eggplant in water for about 10 minutes to remove bitterness.
- Pound 4 slices of thinly sliced pork loin with a rolling pin until they are about one size larger.
- Cut the pounded pork loin slices in half lengthwise.
- Thoroughly pat dry the soaked eggplant and lightly coat it with all-purpose flour.
- Place the floured eggplant on a flat surface and wrap two pieces of the halved pork around the eggplant, curling them around. [Pro Tip!] Pounding the pork thin makes it easier to wrap.
- Season the pork-wrapped eggplant all over with salt and pepper.
- In a shallow dish, combine 4 tbsp all-purpose flour, 1 beaten egg, and 1 tbsp water, adding them gradually and mixing until smooth to create a batter. [Pro Tip!] This batter prevents the coating from peeling off and eliminates the need for a separate egg wash.
- Dip the pork-wrapped eggplant into the batter, then coat it evenly with panko breadcrumbs. [Pro Tip!] Ensure the panko adheres completely and evenly to the batter for a flawless coating.
- Heat oil in a frying pan over medium heat.
- Once the oil is hot, carefully place the panko-coated eggplant rolls into the pan.
- Fry for about 2.5 to 3 minutes until the bottom is golden brown, then flip and cook the other side.
- Once both sides are golden brown after about 5 to 6 minutes, remove from the pan and drain excess oil. [Pro Tip!] The thin, elongated shape allows for cooking with less oil. Cooking until evenly browned results in tender, melt-in-your-mouth eggplant inside.
- Once drained, arrange on a plate.
- Serve with your favorite dipping sauces, such as regular sauce, sweet miso paste, or mayonnaise. [Pro Tip!] With only salt and pepper as seasoning, these rolls pair well with a variety of condiments.
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