How to Make Delicious Pork Chop-Style Rolled Pork and Eggplant

Pork Chop-Style Rolled Pork and Eggplant.

You can have Pork Chop-Style Rolled Pork and Eggplant using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pork Chop-Style Rolled Pork and Eggplant

1. You need 2 of Eggplants small Japanese type.
2. Prepare 200 grams of Thinly sliced pork belly.
3. You need 1 of Onion ( small ).
4. You need 1 of packet Shimeji mushrooms.
5. It's 200 ml of ■Water.
6. Prepare 4 tbsp of ■Ketchup.
7. You need 4 tbsp of ■Japanese Worcestershire-style sauce.
8. It's 4 tbsp of ■Red wine.
9. You need 1 tbsp of ■Sugar.
10. You need 1 of Salt and pepper.
11. You need 1 of for garnish Green beans, snow peas, etc.

Pork Chop-Style Rolled Pork and Eggplant instructions

1. Remove the stems of the egg plants and cut into enough pieces to suit the amount of pork slices. (1 eggplant makes about 6-8 rolls.).
2. Slice the onion into 1 cm slices, remove the stem of the shimeji mushrooms and tear into small sizes..
3. Wrap Step 1's eggplants in the pork. Place the pork rolls in a frying pan with the joint sides down..
4. Turn the heat on to high and cook the meat without using oil. Transfer to a plate..
5. Put the onions and the shimeji mushrooms into the frying pan from Step 4 and stir-fry until wilted. Use the oil from the pork to fry the onions and mushrooms..
6. Return Step 4's pork-rolled eggplants to Step 5, then add the ■ ingredients. Bring to a boil, then simmer over medium heat for about 10 minutes..
7. Season with salt and black pepper. Garnish with boiled green beans or snow peas if you have them and serve. (This time, I stir-fried snow peas in butter.).