Back to Recipes
Braised Eggplant with Pork Belly - Exclusive
Pork belly slices are fried until the fat renders, then eggplant chunks and tomato wedges are added to stew in the rich oil. Finished with fresh jingjie leaves, the dish melts into a savory, tangy braise, comforting and ideal over steamed rice.
Instructions
- 1
Peel the tomatoes and cut them into pieces.
- 2
Cut the eggplant into small pieces.
- 3
Heat the pan and add the pork belly, frying until the oil is released.
- 4
Put in the eggplant.
- 5
Add the tomatoes and simmer until cooked.
- 6
Add Schizonepeta.
- 7
Just season to taste.
- 8
It's started.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Ingredients
Main Ingredients
- pork bellyto taste
- Eggplantto taste
- Tomatoto taste
- Schizonepetato taste
Seasonings
- Saltto taste