It’s been a while since I last posted something I prepared for husbandry and I 😁I’m not even sure if I’ve already shared this with you (wow, daming readers!) but I’ll share it, anyway.
We once ordered this in a Chinese restaurant for Php 180.00! Ang mahal!
This is spicy. For those who have a faint heart, you can tame this with a little sugar. For those who are brave, add more chili flakes.
This is very easy to do, cheap and simple.
1/4 kg ground pork, regular (with fat)
3 medium size eggplant, quartered
10 cloves garlic, minced
1 medium onion, minced
1 Lee Kum Kee Spicy Egg Plant Sauce
2 tbsp Vinegar
Salt and pepper
Chili flakes, optional
How to cook:
Deep fry eggplant until brown
Let excess oil drip in paper towel
In the same pan (reduce remaining oil), sautè onion first.
Once transluscent, add garlic.
Saute until aroma comes out.
Once brown, not burnt, add ground pork.
Saute for 3 minutes, then season with salt and pepper.
Mix the Lee Kum Kee Sauce, mix until all meat is coated. Simmer for 2 minutes.
Top the mixture with the fried eggplant. This will allow the eggplant to absorb the sauce. Simmer for a minute, then flip the eggplant.
Add warm water and simmer for one more minute.
Mix until eggplant is coated.
Add 2 tbsp of vinegar. Simmer for a minute.
Add chili flakes.
Done! Serve with hot steamed rice.