| Ingredients: 1 Pound(s) cut into bite-size strips pork 1/2 Cup(s) vinegar, rice 1 Pound(s) 1-inch peeled and chopped Japanese eggplant 1 Dash(s) Sea salt 1/4 Cup(s) or lard Mary's oil blend 1 Can(s) coconut milk 3 Teaspoon(s) Thai green curry paste 2 kaffir lime leaf 1 Tablespoon(s) fish sauce 2 juice of # lime(s) 2 Teaspoon(s) coconut sugar 1/4 Cup(s) coarsely chopped basil leaves Optional Ingredients: |
Directions:
Place pork in a large bowl, cover with vinegar, and marinate for several hours at room temperature. Place eggplant in a colander, toss with seasalt, and let sit for 1 hour. Drain and rinse eggplant, wrap in a kitchen towel, and squeeze out moisture. Drain pork from vinegar and pat dry. Warm lard in a large saute pan over medium-high heat. Add pork and saute until moisture evaporates and pork browns, about 10 minutes. Remove pork with a slotted spoon. Add eggplant and saute in remaining lard. Return pork to pan, add remaining ingredients, and bring to a simmer. Simmer, covered, about 10 minutes or until eggplant is tender. |