Braised Pork Belly with Eggplant

Method

1. 01

   Step 1

   Prepare the ingredients: two long eggplants (remove the stems and cut into strips), a small section of scallion, a small piece of ginger, a small piece of carrot, and half a head of garlic.

   

2. 02

   Step 2

   Slice the scallions, garlic, and ginger.

   

3. 03

   Step 3

   Prepare some cured pork and slice it thinly.

   

4. 04

   Step 4

   After cutting the eggplant into chunks, soak it in water to remove the bitterness (Note: add a small spoonful of salt to the water).

   

5. 05

   Step 5

   Slice the carrot.

   

6. 06

   Step 6

   Add oil to oil.

   

7. 07

   Step 7

   Add the sliced ​​meat.

   

8. 08

   Step 8

   Fry the meat slices until they release their oil and are slightly browned.

   

9. 09

   Step 9

   Add scallions, ginger, and garlic and stir-fry until slightly browned; this will also render all the fat from the cured pork.

   

10. 10

    Step 10

    Add the eggplant, skin side down, and fry it in the oil in the pan until softened.

    

11. 11

    Step 11

    Add 5 grams of light soy sauce and 3 grams of salt (add less salt, as the cured meat is already salty; adding too much salt will make it too salty).

    

12. 12

    Step 12

    Continue stir-frying for 5 minutes without adding water, allowing the eggplant to absorb all the oil in the pan.

    

13. 13

    Step 13

    In a separate pot (a clay pot), place the eggplant in the pot, add boiling water to cover the eggplant, and simmer over medium heat 20 minutes.

    

14. 14

    Step 14

    Finally, thicken the sauce with a little cornstarch slurry, and add a small spoonful of sugar to enhance the flavor.

    

15. 15

    Step 15

    Plate it up and serve! Enjoy! This is a rice killer, so prepare two extra bowls of rice.

    

16. 16

    Step 16

    Finished product photo.