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Eggplant & Suckling Roast Pork

posted Sep 9, 2018, 6:12 PM by Amy Lee   [ updated Sep 9, 2018, 6:12 PM ]
Eggplant & Suckling Roast Pork
These two ingredients only time consuming to perfect to maximum tastiness.  This is what we do at ACE, start by selecting purple Chinese eggplants, which tend to hold up better in the cooking process.  They are trimmed, julienne, and then soaked in water with a dash of salt.  This "degorging" process will extract the bitterness from the eggplant & help soften the spongy texture for better absorbency.

For the roast pork process is a complex one to get the skin crisp and the meat flavorful.  The marinade mix  of five-spice powder, minced garlic, minced shallots, sugar, Nan Ru (Red fermented bean curd), bean sauce, and fine salt is rubbed all over the meat side.  Pour boiling water on the skin then brush the skin seasoning on the skin evenly.  The skin needs to be cool and ventilated for the proper time before it is roasted. 

Then we have the garlic and onions in the wok to bring flavor on the surface of the wok.  Then we add the eggplants and roast pork into a brown savory sauce.  Enjoy this masterpiece dish!