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Garlic Minced Pork + Eggplant

Yield: 6 servings





• 2 lbs eggplant, ½” cubed

• 48 oz cold water

• 1 tsp salt

• 1 Tbsp Grand Marnier

• ½ tsp white pepper

• 1 Tbsp soy sauce

• ½ tsp sesame oil

• ½ tsp cornstarch

• 8 oz ground pork

• 1 ½ cups uncooked rice

• 3 Tbsp olive oil

• 4 oz red bell pepper, diced

• 0.50 oz ginger, minced

• 0.65 oz garlic, minced (about 6 cloves)

• 1-2 tsp red chili paste

• 2 Tbsp garlic bean sauce

• 1 tsp coconut aminos

• 2 Tbsp fish sauce

• 16 oz vegetable stock



• QS scallions

• QS fresh basil

• QS sesame seeds



1. In a large bowl, add cubed eggplant, water, and salt. Soak eggplant for 20 minutes, drain, and then pat dry with a clean dishtowel. This step is super important because it allows the eggplant to cook quicker without absorbing too much oil.

2. In a medium bowl, thoroughly combine Grand Marnier through ground pork. Let marinate for 20 minutes.

3. Cook rice according to package. When done, fluff with fork and set aside until ready to use.

4. Heat olive oil over medium heat in a large frying pan. Add bell peppers, ginger, and garlic and sauté until delightfully fragrant, about 2 minutes.

5. Add red chili paste and garlic bean sauce, stir to combine and cook for 2-3 minutes.

6. Add pork mixture to frying pan and stir well to combine. Turn heat to medium-high and sauté until pork is cooked all the way through.

7. Add eggplant and stir to combine. Cook until eggplant starts to brown slightly, again 2-3 minutes.

8. Add coconut aminos, fish sauce, and vegetable stock to pan. Stir to combine, cover with lid, turn heat down to low, and allow mixture to simmer for 20 minutes. After 20 minutes, if you would like the sauce thicker, you can turn the heat up high to evaporate some of the extra juiciness. However, keep in mind you’re pouring all of this deliciousness over a nice, hot bed of rice, which will sop all the extra juices right up!

9. Serve Garlic Minced Pork + Eggplant hot over rice. Top with scallions, fresh basil, and sesame seeds.