With a Southern Grunt Twist
As with most meals I start with braising the meat. For this I am using 1/2 Pork Belly and 1/2 Boston Butt.
Ingredients
3 lbs Pork (mix pork belly and butt)
4 Japanese eggplants
6 cloves garlic
Large piece of ginger sliced (leave skin on)
Seasoning to taste: paprika, crushed red pepper, black pepper, kimchi powder or fine red pepper
4 cups beef broth
Sesame oil
Fish sauce
Optional: pineapple soaked in bourbon
After braising the pork with half of the seasoning stick in the fridge for 1-2 hours, best overnight in a ziplock bag.
Cut the eggplant into 1 inch pieces, season with the rest of the seasoning and stick in the fridge for 1 hour.
In a preheated oven 375 degree, cook your pork for 20 min, until half cooked.
In a Dutch oven fry your pineapple soaked in bourbon.
Remove from pot and add in your garlic and ginger, sauté until browned. Add eggplant and cook for 4-5 min or until the eggplant starts to soften.
Add in your pork and mix. Pour in your broth reduce to a medium and let simmer for 1 1/2 to 2 hours.
Serve with rice
Cooking with a Veteran 