Free Food Recipes

Ingredients

• 225 g (1/2lb) lean and fat pork
• 450 g (1 lb) aubergines
• 2 stalks spring onions
• 45 ml (3 tablespoons) lard (use oil if not available)
• 7 ml (1/2 tablespoon) peppercorns, lightly crushed
• 7.5ml (1 1 /2 tablespoon) salt
• 7 ml (1/2 tablespoon) sugar
• 30 ml (2 tablespoons) Chinese yellow wine or dry sherry
• 30 ml (2 tablespoons) soy sauce

Serve 6-8

** Free Food Recipes **

Method:

1. Cut the pork and eggplant first into slices, and then into triple  matchstick-sized shreds, and chop the spring onion coarsely.

2. Heat the lard in a frying pan. Add the spring onions and peppercorns. Stir them in the fat for 30 seconds over a high heat. Add the pork, stir once and add the aubergine shreds. Stir them together for 1 1/2 minutes.

3. Reduce the heat and leave to cook, covered, for 3 minutes. Sprinkle with the salt, sugar, wine and soy sauce.

4. Turn the heat to high. Stir and turn for 1 1/2 minutes, and serve in a well-heated dish.

Note: Another good accompaniment to rice, popular for ordinary household meals.