Equipment
- Mei Wok
Ingredients
- 1/2 lb pork belly
- 1 Chinese eggplant, sliced
- 1/2 tsp Chinese 5 spice
- 5 dried chili peppers, sliced
- 3/4 cup chicken broth
- 2 tsp corn starch
- 1/6 cup water
- 1/4 tsp MSG
- 3 cloves garlic, sliced
Instructions
- Air fry pork belly(use your favorite roast pork belly recipe). Save the rendered fat for the eggplant.
- Slice eggplant and soak in salt water.
- Cube some of the pork belly, preferrably the fatter side.
- Heat 2 Tbsp of oil in the wok and stir fry the garlic and dried peppers.
- Add the diced pork belly, the rendered fat, and eggplant and stir fry until eggplant is a little softer.
- Push eggplant and pork to the sides of the wok and add chicken broth, Chinese 5 spice, and MSG to the bottom of the wok and let it heat up.
- Make a cornstarch slurry with the water and cornstarch, then mix into the heated liquid in the wok until thickened.
- Mix thickened liquid with eggplant and pork, then add sliced pork belly to coat everything.
