The pork becomes the dressing for the eggplant in this dish. By the way, this is just as great with only the pork and the sauce over a bowl of rice if you have an aversion to eggplant.
Heat the oil in a wok or deep-fryer until almost smoking (180°C/350°F), and deep-fry the eggplant in batches until golden brown, then drain on paper towel. Carefully pour out the oil and wipe the wok clean.
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