Stir Fried Pork Belly with Spi

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Aubergine (eggplant)		1
Pork belly slices		2
Rice wine (sake)		1 tsp
Soy sauce		1 tsp
Red chilli		1
Ginger		1 thumb
Garlic		2 cloves
Spring onion		1
Vegetable oil		4 tbsp
Balsamic vinegar		1 tsp
Sugar		1.5 tsp

Method

Prep

5min

Cook

8min

Slice the aubergine 1cm thick then chop into small bitesize pieces. Cut the pork belly into bitesize pieces and rub with the soy sauce and rice wine.

Put 1 tbsp vegetable oil in a frying pan and stir fry the pork for 5 minutes on high heat then remove to a plate when nicely browned.

Add 2 tbsp more oil to the frying pan and stir fry the aubergines on high heat for 5 minutes. Add the chopped garlic, ginger, red chilli and spring onion and stir fry for 30 seconds.

Return the pork and juices from Step 2 to the pan and add the soy sauce, balsamic vinegar and sugar and stir for 1 minute before serving hot.

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