Stir-fry eggplant strips until soft, drain, leaving oil in pan. Place the pork belly on the herbs and cook in the oven for 15 minutes or until the skin becomes very crispy. Sprinkle with salt and massage in to the skin. Pork Belly with Eggplant Mash and Roasted Tomatoes Method. Step 2. Eggplant Stewed Pork Belly “Eggplant stewed pork belly” The practice of eggplant stewed pork belly Step 1. Cut the pork belly into large pieces, wash and set aside. Pat the skin dry with paper towelling then drizzle with the remaining oil. Toss garlic and ginger in the hot oil. To clarify one more time, at this step you are adding three things. Eggplant; Pork belly slice small; Steps. https://albuquerqueurbanhomestead.com/2015/08/09/pork-belly-and-eggplant Turn the heat down and to 160°C, add the wine and continue to cookfor a further hour. Once the eggplant has been placed inside, and you’ve stirred it around enough to have a light coat of curry spice, add in the rest: water, fish sauce, coconut aminos, then the herbs at the end. Step 3. Heat the vegetable oil in a non-stick wok or large skillet. Stir well and add in sweet soy sauce and stir well. Add the tomatoes to the tray 20 minutes before the pork is cooked. Prepare green onion, ginger, garlic and dried chili. Drizzle with half the oil. If using Asian eggplants, peel and slice into 1/4 slices. Then add in the rest of dry chili and leave it for about 10minute low heat. Heat your wok and fry onion garlic ginger and some dry chili(for the fragrance) until golden brown and add in pork belly also rice wine. Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. Pre heat the oven to 250°C. 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