An easy and versatile dish. Re-heats well, easy to put together on a week-night and very flavorful. The pork comes out very tender, the eggplants soft and silky and the heat is just right.
2 pork loins
3 tea spoon sesame oil
3 tea spoon rice vinegar
3-4 table spoon sambal oelek
3-4 table spoon peanut oil
1 table spoon fresh grated ginger
2 bunches of green onions
* sesame seeds (for garnish, optional)
1. In a small bowl, combine the sesame oil, rice vinegar and sambal oelek. Set aside.
2. Slice the eggplant in coins about 1/2″ thick and cut those in 9 pieces. Don’t worry if they are uneven.
3. Slice the green onions in segments about 1/2″ long.
4. In a large, deep skillet, heat 2 table spoon of peanut oil until very hot. Add the eggplant and cook, stirring often for 3-4 minutes or just until they start to soften.
5. Toss in the green onions and the ginger and cook for 30 seconds to 1 minute. Pour the vegetables in a bowl and set aside.
6. Cut the pork into chunks about the same size at the original eggplant cubes. It helps at this point if your pork tenderloins are partially frozen (thrown into the freezer for about 20 minutes)
7. Add some oil back into the skillet. Working in batches, color the pork on all sides. Work over high heat and stir frequently.
8. You want the meat to be colored on all sides and almost but not quite cooked through.
9. Once all the meat has been colored, throw everything back into the skillet. Add the sauce, mix well to coat and allow to cook together for 3-4 minutes.
10. Serve warm, over some rice and with sesame seeds as garnish (seen here)
Or stuff inside a fajita with some tzaziki for an easy lunch.