Eggplant Pork Rolls

1. 1

   Peel the eggplant skin off in random places, cut into eighths lengthwise, and lightly coat with cake flour.

2. 2

   Cut the pork belly meat in half horizontally.

3. 3

   Wrap the eggplant from the end with the most fat, and wrap the remaining half over the top of the other meat.

4. 4

   Cook the rolls from Step 3 in a frying pan without oil.

5. 5

   Roll around the pan to cook the meat, cover with a lid, and steam cook for about a minute.

6. 6

   Wipe out the fat that comes out of the meat from the frying pan with paper towels.

7. 7

   Mix the ingredients together and sprinkle it over the rolls from Step 6.

8. 8

   Coat the rolls with the sauce over medium heat, and they're done.

9. 9

   Cut the rolls into easy-to-eat portions, transfer to plates, and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.