Eggplant with Pork Belly and Mushrooms, Lattermann Style

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1 Eggplant with Pork Belly and Mushrooms, Lattermann Style Ingredients 3 large eggplants 400 g pork belly 250 g mushrooms 1-2 big onions 4-5 garlic cloves 2 fresh eggs Cooking oil Thai fish sauce Thai oyster sauce Black and white pepper corns 2 3 dried chilies Ground black pepper 2 slices of cheese Optional: 1 Maggi cube 1 Co., Ltd.

2 Preparation of the Dish Position one of the big onions on a chopping board and peal it. Cut the onions into slices until the entire onion is cut up. Take a frying pan and put it on the stove. Fill in some cooking oil and heat up the oil. Transfer the cut onions into the hot frying pan and stir the onions. Continue stirring the onions until they turn golden brown in color. 2 Co., Ltd.

3 Now put the 3-5 garlic cloves on the chopping board. Peel the garlic cloves. Cut all the garlic cloves into small cubes. Hack the garlic cubes into even smaller cubes and add the cut garlic cubes to the fried onions. Stir the onion slices and garlic cubes while frying. Once they have assumed a sufficiently golden-brownish color, transfer them in a separate bowl, while retaining the oil in the frying pan. Insert the mushrooms it a bowl of water and wash them. Transfer the washed mushrooms to the chopping board. 3 Co., Ltd.

4 Cut the mushrooms into small cubes of approx. 1 cm length. Continue cutting until all mushrooms are cut up. Take the frying pan with the residual oil from frying the onions. Transfer the cut-up mushrooms from the cutting board into the frying pan. Stir the mushrooms thoroughly. Add some ground pepper to the mushrooms. Continue stirring the mushrooms in the frying pan. Stir until all moisture has evaporated and the mushrooms start to become of golden-brownish color. Transfer the fried mushrooms in a separate bowl. Retain as much oil as possible in the frying pan. Position the pork belly on the chopping board. 4 Co., Ltd.

5 Cut the belly longitudinally in stripes. Now cut the pork belly into slices of approx mm thickness. Cut up the entire pork belly. Heat up the frying pan with the residual oil from the onions and garlic. Transfer the cut pork-belly slices into the frying pan and stir them while frying. Add some Thai fish sauce and add some ground black pepper. Stir the pork belly thoroughly, so they do not stick to the pan, until all water has evaporated Prepare a big pot that is able to hold all ingredients. 5 Co., Ltd.

6 Insert the fried onion and garlic from the bowl into the pot. Add the fried mushrooms into the pot. Now add the fried pork belly to the onions with garlic and mushrooms. Position the eggplants on the chopping board. Cut away the end pieces of the eggplants, and get the eggplants prepared for cutting, one by one. First cut the eggplant longitudinally into halves, then again into quarter sections. Now, cut the quarter sections crosswise into slices of cm thickness. Transfer the eggplant slices into the pot with the fried onions, garlic mushrooms and fried pork. 6 Co., Ltd.

7 Cut up the remaining eggplants, and add them into the frying pan. Rinse the remains of the oil in the frying pan with some fresh water and add it into the pot. Mix all ingredients and add some additional water. At this stage you also may add one Maggi cube. Stir the ingredients, and while the ingredients are simmering, prepare the cup of an electric blender. Fill in black & white pepper corns. Add 2 3 dried chilies. Mount the cup on the cup base of the electric blender, mount the cup on the blender base and operate the blender, until pepper corns and chilies are ground into a fine powder. 7 Co., Ltd.

8 Remove the cup from the electric blender. While grinding the pepper and chili, never forget to stir the eggplants and other ingredients. Add the ground pepper/chili to the eggplants and mix them. Add some Thai fish sauce. Now add some oyster sauce into the pot and mix everything well. Punch the two eggs, egg yolk and egg white, into the pot and mix it quickly. Add the two slices of cheese, and again, mix it well. Once the ingredients are cooked and have soft consistency, the dish is ready for serving. Arrange the eggplant with pork belly on a plate. You may eat it plain as it is, or you may eat it with bread or any other side dish, like noodles, pasta, etc., as you like. Bon Appétit! 8 Co., Ltd.

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