4 tbsp cooking oil
5 cloves garlic, minced
2 knobs ginger sliced thinly
1 medium size onion, peeled and chopped
1 1/2 kilos pork belly cut into 2 bite size pieces
salt and pepper
2 cups water
4 tbsp oyster sauce
2 tbsp sesame oil
2 tbsp soy sauce
1 small size carrot, cut into thin rings
5 pieces dried mushrooms soaked in warm water for 10 minutes (1 1/2 cups water) then cut thinly.
1 large or 2 large eggplant cut into thick strips soaked in cold water with lemon juice to avoid oxidation.
use 1 1/2 cups of water from the mushrooms after being soaked.
1 tbsp cornstarch dissolved in 1/2 cup water
chopped green onions
Pre heat oil
saute garlic, ginger and onions for 2 minutes.
Add pork, salt and pepper and add water.
Cover and cook for 15 minutes.
Uncover and cook for 10 minutes.
Add oyster sauce, sesame oil
Add dried mushrooms – dont throw the marinade.
Add soy sauce
Add carrots
Add eggplant
Stir
Add mushroom marinad (1 1/2 cups)
Cover and cook for 4 minutes until eggplant is cooked
Add slurry (cornstarch with water)
Add green onions.
Turn off heat and serve.
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