Eggplant and Pork Hot Pot recipe - ingredients, nutrition and when to eat it
Eggplant and pork are stir-fried with doubanjiang and gently simmered in a hot pot.
Eggplant and pork are stir-fried with doubanjiang and gently simmered in a hot pot. The eggplant turns tender, the pork stays juicy, and the spicy, savory sauce pairs well with rice. It makes a hearty dinner.
Chinese · 25 minutes to cook
Nutrition (per 463g serving): 374.4 kcal · protein 23.8g · carbohydrate 18.5g · fat 22.5g · sodium 1409.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the eggplant into pieces that aren’t too thin so they hold their shape after cooking.
Tips: Doubanjiang varies in saltiness and heat by brand. Start with a smaller amount, then add more at the end if needed.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Eggplant — 1 pc
- Pork shoulder — 100 g
- Doubanjiang — 1 Tbsp
- Onion — 0.3 pc
- Garlic — 2 pc
- Green onion — 0.3 pc
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Cooking oil — 1 Tbsp
- Water — 100 ml
- Cornstarch — 1 tsp