Then, add the chili, garlic and ginger to the pork. Add the eggplant, salt, and pepper. Add the water or stock, tomato sauce, recaito, and bay leaves, and bring to a boil. Add the cooked eggplant back to the skillet, and pour over the stir fry sauce. Add 1 tbsp of vegetable oil to the skillet, and add the ground pork. coarse sea salt, bone-in pork chops, paprika, pork tenderloin and 2 more Smoke and Fire Pork Tenderloin with Sweet Onion Slaw Pork barbecue sauce, fresh cilantro, flavored oil, red bell pepper and 7 more You can also use leftover stewed chicken or beef and adding some bits of salted cod, works well also. This eggplant dish is also known as “baigan and aloo” – eggplant … Method. leftover stewed pork (I had about 2 cups) Notes: This dish is just as good without the pork. - pork (I used 2 pork chops) - 1 onion or 3 spring onions - vegetables(I used some frozen vegetables, peppers, tomatoes and aubergine) - salt pepper and a pork stock cube - 2 tbsp of oil (if the meat has fat on it don't use the oil) - parsley; Method Stir fry for 30 seconds. Reduce the heat to a simmer and cook, covered, for 40 minutes. Heat the oil in a wok or deep-fryer until almost smoking (about 180C), and deep-fry the https://www.jamieoliver.com/.../incredible-sicilian-aubergine-stew-with-couscous Brown the pork. Stir fry until the meat has almost browned completely (check my guide on how to brown mince for more tips). Heat a wok until smoking and add two tablespoons of the groundnut oil, then fry the 1 1-pound eggplant, peeled and diced 1 teaspoon salt 1/2 teaspoon black pepper Heat the olive oil in a large skillet.