Eggplant Roasted Pork

Name: Eggplant Roasted Pork
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g pork; 250g White eggplant; Some oil; 1 teaspoon salt; 0.5 teaspoon Sugar; 1 tbsp Soy sauce; 1 teaspoon Oyster sauce; 1 teaspoon Braised Soy Sauce; 1 Shallots; 1 Red pepper; 1 teaspoon Cooking Wine; 5g ginger; 10g garlic

by Jackey cat

5.0 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

2

I bought a few white eggplants. I originally wanted to steam them, but LG said they wanted to burn them. Just think about it. Burning them is more irritating, and it’s a good meal and wine.

Eggplant Roasted Pork

1. Wash the white eggplant and cut into pieces with a hob, cut the belly into small pieces and add some salt, sugar, light soy sauce, braised soy sauce to marinate, change the scallion, ginger, garlic, and cut red pepper into small pieces

2. Put oil in the pot, heat to 80% heat, and fry the eggplant

3. Fry until golden, remove the oil control and set aside

4. Leave the bottom oil in the pot, add the pork belly and stir fry

5. The surface of the flesh is slightly discolored, add ginger and garlic and continue to fry

6. Then add boiling water to cook the meat softly

7. In another pot, heat up, add a little oil, and stir-fry the chives and red pepper

8. Put the fried eggplant and roasted pork belly into the pot and stir fry

9. At this time, add a little oyster sauce and braised soy sauce

10. Stir-fry over high heat, ready to serve

Tips:
1. I personally think that the eggplant tastes delicious after being oily. Of course, if you are afraid of being greasy, you can choose to blanch it, or you can put it in and burn it when the meat is 80% soft;
2. The pork belly selected this time is the part near the end of the ribs. The meat is soft and tender, with a little fat, which is great for cooking.