|Eggplant & Pork in Oyster Sauce|
Monday, June 27, 2016
Chinese and Thai restaurants have a form of this recipe on their menus. My problem is that they always seem to over-salt the dish, so I prefer to replicate it at home so I can control the amount of salt that is added. In fact, no salt was added in this recipe because the different sauces are salty to begin with. Adjust the salt at the end of the cooking cycle to suit your taste.
A trick to break down the ground pork with little effort is to hand-mix it with 1/2 tsp. salt and 2 Tbsp. oil and set aside for 15 minutes. The oil acts to separate the nodules of ground meat which makes it easier to brown.