Grilled Okinawa Salted Pork With Garlic And Herbs

1. 1

   Peel the garlic cloves then finely mince.

2. 2

   In a small bowl, combine the garlic and dried herbs and black pepper then mix well until well-combined.

3. 3

   Slice the salted pork with about 1-centimeter thickness then coat each slice with the mixed garlic and herbs.

4. 4

   Cut the scallions into about 5-centimeter pieces. Slice the carrot into several pieces. For the eggplant, cut in half if its long then cut along its length about 2-3 slices depending on its thickness.

5. 5

   Put the salted pork on a grill then cook until both sides are done. Grill the vegetables after the pork is cooked then you can serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.