Easy Recipe: Tasty Stir pork belly with Steam eggplant

Stir pork belly with Steam eggplant. We Deliver High-Quality Cuts Of Meat To Your Door For An Unforgettable Dining Experience. Rich in Flavors and Possesses a Remarkable Melt-In-Your-Mouth Texture. Stock Up on Pantry Essentials or Try Something New.

So I try to find way to make a complete dish with vege and meat for my husband lunch. Steam eggplant also for my baby which I steam separately from the pork meat. I steam the eggplant ahead and put aside 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. You can have Stir pork belly with Steam eggplant using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Stir pork belly with Steam eggplant

1. Prepare of Oyster sauce.
2. It’s of Rice wine.
3. Prepare of Sweet soy sauce.
4. You need of Dry chili.
5. You need of Ginger.
6. It’s of Garlic.
7. It’s of Red onion.
8. It’s of Onion leaf (for garnish).
9. Prepare of Eggplant.
10. You need of Pork belly slice small.

Stir well and add in sweet soy sauce and stir well. Stir pork belly with Steam eggplant step by step. I steam the eggplant ahead and put aside. 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.

Stir pork belly with Steam eggplant instructions

1. Prep all ingredients as below. I steam the eggplant ahead and put aside.
2. 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..
3. Stir well and add in sweet soy sauce and stir well. Then add in the rest of dry chili and leave it for about 10minute low heat..
4. Add some water then keep check the gravy to get update with the taste,added your sauces if u need more😁 leave it again for 10m.then finally add in eggplant.stir mixed well and it is done.make sure the pork belly are cooked well..

Stir well and add in sweet soy sauce and stir well. Return the pork, eggplant and onion to the wok and stir to coat with sauce. If the sauce is too thin, combine the extra cornflour with a little water and stir into the wok until the sauce is thickened, silky and sticking well to the other ingredients. Remove to a serving plate and serve with plenty of steamed rice. Place the eggplants, cut side up in a solid steam tray.