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4
Easy
25 min
Published 2006
This dish is a chili winter warmer – the pork belly is fatty yet satisfying and soaks up the delicious juices of the fiery stew, while the eggplant absorbs all the flavors like a sponge. When you’re short on time, cook this in a wok, like a stir fry, which is what I usually do – just follow the method below. However, if you have a free lazy Sunday afternoon, try cooking this dish as a casserole for 45 minutes, adding the eggplant about 20 minutes after the start of cooking and the spring on