Carrot and Eggplant Roast Pork

Name: Carrot and Eggplant Roast Pork
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Pork belly; 1 carrot; 1 eggplant; Some onion; Some Green onions; Some Shallots; Some Line pepper; Some Zhitianjiao; Some Red pepper; Some Soy sauce; Some Oyster sauce; Some salt; Some Cooking Wine

by HumiL

4.9 (1)

Favorite

8

Difficulty

Easy

Time

1h

Serving

4

Savoury and slightly spicy, it is a super dish, and it is not difficult to prepare. I can’t help but eat 2 more bowls of rice.

Carrot and Eggplant Roast Pork

1. Prepare ingredients

2. Wash the eggplant, cut into strips, sprinkle with a spoonful of salt, and marinate for 15 minutes

3. Ingredients: onion, green onion, shallot, line pepper, chili pepper, red pepper cut into appropriate size

4. Carrots cut into hob pieces

5. Cut pork belly

6. Heat the pan, add pork belly, pour a little cooking wine, and fry on both sides until golden

7. Put the chopped ingredients into the pot and fry them for a fragrance

8. Add the carrots and the eggplant that has been squeezed out of water, and stir fry

9. Add soy sauce, oyster sauce and water, and simmer for a while

Tips:
1. The ingredients can be changed according to your preference
2. If you want more flavor, you can marinate the meat first. If you want to stew softer, you can add a little rock sugar
3. If the taste is not enough at the end, add some salt to taste, and sprinkle some chopped green onion before serving to make it more fragrant