Eggplant with Pork Belly, Lattermann Style Ingredients 3 large eggplants 400 g pork belly 1 big onion 4-5 garlic cloves 2 fresh eggs Cooking oil Thai fish sauce Thai oyster sauce 2 tablespoon of wheat starch Black and white pepper corns 2 3 dried chilies Ground black pepper Optional: 1 Maggi cube 1 Co., Ltd.
Preparation of the Dish Position the big onion on a chopping board and peal it. Cut the onion 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.
Now put the 3 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. Position the pork belly on the chopping board. Cut the pork belly into slices of approx... 2 3 mm thickness. 3 Co., Ltd.
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. Once the water has evaporated, add the fried onion and garlic to the fried pork belly. Mix the fried pork Belly with the fried onion and garlic. Position the eggplants on the chopping board. 4 Co., Ltd.
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 1 1.5 cm thickness. Transfer the eggplant slices into the frying pan with the fried onions, garlic and fried pork. Cut up the remaining eggplants, and add them into the frying pan. Then add some water. At this stage you also may add one Maggi cube. Add some Thai fish sauce, and add some oyster sauce into the frying pan. 5 Co., Ltd.
Mix the Thai fish sauce and the oyster sauce with the eggplant. 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. Remove the cup from the electric blender. Add the ground pepper/chili to the eggplants. Mix the ground pepper/chili powder thoroughly with the eggplant. While the eggplants are simmering, prepare a small pot. 6 Co., Ltd.
Fill two table spoons of wheat starch into the pot. Add some water to the wheat starch. The water shall be sufficient that the starch/water mixture remains liquid. Stir the starch and water until the starch is smoothly dissolved. Prepare the two fresh eggs. Punch the two eggs, egg yolk and egg white, into the starch-water mixture. And quickly stir it, so it becomes a smooth paste. Add some Thai fish sauce. And add some oyster sauce. Mix the Thai fish sauce and the oyster sauce thoroughly with the starch gravy. 7 Co., Ltd.
Add the starch gravy to the eggplant. Mix the gravy well with the eggplant. Simmer the dish in the frying pan until it has reached a sticky consistency. 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.