Wineshark Weekend Cooking - Stir-fried Pork Belly with Eggplant 茄子炒豬五花

Ingredients (for 4):

• Pork belly strips - 300g
• Eggplant - 2
• Garlic - 1 clove
• Spring onion - 2 sprigs
• Soy sauce - 1 tbsp
• Oyster sauce - 1 tbsp
• Tapioca starch - 1 tbsp
• Water - 2 tbsp
• Sesame oil - 1 tbsp

Procedures:

1. Cut the pork belly into strips of 3cm long.

2. Cut the eggplant into big chunks.

3. Cut the spring onion into small pieces.

4. Cut the garlic into slices.

5. Add sesame oil and eggplant into the casserole, then turn to medium heat and stir-fry until the eggplant is softened.

6. Add pork strips, garlic, oyster sauce, soy sauce and stir well. Then cover with lid to cook until steam seeps out from the lid. Turn to low heat and continue to cook for 10 minutes.

7. Mix the tapioca starch with water, then pour in and mix well with the dish to thicken the sauce. Serve with the spring onion scattered on top.