Advertisement
Medium
By Neil Perry
Published 2008
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.
Heat