- 1. Toss eggplant in 2 Tbsp. of oil and spread out in a single layer on a large, lined baking sheet. Broil on low for 15 minutes or until edges are golden. No need to flip halfway through.
- 2. In a large, non-stick pan add the remaining 1 Tbsp. of oil. Fry garlic over medium heat until the garlic is lightly golden, about 2 minutes.
- Add J Basket Amber Pork into the pan and saute on high heat. Add shaoxing wine, allow it to reduce by half then add soy sauces, sugar and white pepper. Lower heat to medium and cook, stirring constantly for about 1 minute.
- Once eggplant is golden, remove from the oven and add it straight into the pan with the Amber Pork sauce. Cook on medium-low heat for about 6 minutes, stirring often.
- Serve over steamed Nishiki rice and garnish with green onion.
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