Di San Xian with Rice, Egg & Pork
Crispy eggplant, potato, and peppers in a savory-sweet sauce, plated with steamed rice, braised pork belly, tea egg, and silky egg custard. A complete Dongbei-style dinner that feels restaurant-quality but comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
- 1 medium (about 12 oz) eggplant, cut into 1-inch chunks
- 1 large (about 10 oz) potato, cut into 1-inch cubes
- 1 large red or green bell pepper, cut into 1-inch pieces
- 3 tbsp soy sauce
- 1.5 tbsp sugar
- 1 tbsp white vinegar
- 8 oz braised pork belly or rotisserie chicken, sliced
- 1 batch (see serving suggestions) steamed white rice, soy-marinated eggs, steamed egg custard
Instructions
- 1
Heat 3 tbsp oil in a large skillet over medium-high. Working in batches, fry eggplant until golden and tender, about 3 minutes per batch. Transfer to a plate.
- 2
Add 2 more tbsp oil. Fry potato cubes, shaking occasionally, until they soften and edges brown, about 5 minutes. Transfer to the plate with eggplant.
- 3
Add remaining oil, then fry bell pepper until edges blister, about 2 minutes. Add eggplant and potato back to the pan.
- 4
Whisk soy sauce, sugar, vinegar, and 2 tbsp water in a small bowl until sugar dissolves.
- 5
Pour sauce over vegetables. Toss gently over medium heat until everything is glossy and heated through, about 90 seconds.
- 6
Divide steamed rice among bowls. Top with di san xian, sliced pork belly, a soy-marinated egg, and a spoonful of egg custard. Serve hot.
Tools you’ll need
- 12-inch skillet or wok
- small bowl
- wooden spoon or spatula
- measuring spoons
- cutting board and knife
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