Spicy Eggplant and Minced Pork
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Spicy Eggplant and Minced Pork
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This makes 8 servings of Spicy Eggplant and Minced Pork. Each serving comes out to be 485 Calories, 39.27g Fats, 5.31g Net Carbs, and 23.66g Protein.
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Ingredients
- 1 medium eggplant sliced crosswise
- ¼ cup crushed pork rinds
- ¼ cup extra-virgin olive oil
- 1 tablespoon crushed red pepper flakes
- ¼ cup beef stock or water
- 1 ½ tablespoons tamari
- 1 tablespoon shaoxing cooking wine *
- ½ tablespoon brown sugar substitute such as Lakanto Golden **
- 1 teaspoon salt
- 3 cloves garlic minced
- 1 pound ground pork
- ⅛ teaspoon xanthan gum
- scallions to garnish
- sesame seeds to garnish
Instructions
- Soak eggplant pieces in salted water. Cover and let sit for 10-15 minutes. Wash and drain.
- Meanwhile, in a wok, heat olive oil until hot. Add crushed red pepper flakes. Stir then remove from heat and let sit to steep. Strain.
- Using all but 2 tablespoons of reserved oil, pour over eggplant pieces to coat. Dredge slightly damp eggplant pieces in crushed pork rinds.
- To make the sauce mixture, combine stock, tamari, shaoxing wine, sweetener, and salt. Mix well. Set aside.
- Dry fry eggplant pieces. Remove and set aside.
- Add reserved 2 tablespoons of reserved oil to wok. Saute garlic until aromatic.
- Add ground pork and cook until no longer pink.
- Return eggplant pieces and pour in sauce mixture.
- Continue to cook until the eggplant is soft and the sauce is reduced. Stir in xanthan gum, as necessary, to thicken the sauce.
- Garnish with scallions and toasted sesame seeds.
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