Pork belly with eggplant and black vinegar recipe

Pork belly with eggplant and black vinegar recipe

www.smh.com.au

This grown-up version of sweet-and-sour pork plays off the combination of black vinegar and ginger for its flavour. No pineapple required.

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Ingredients

  • 500g pork belly, skin and bones removed
  • ½ cup cornflour, plus 1 tsp extra for thickening
  • 1 litre vegetable oil, for deep-frying
  • 1 large eggplant, cut into 3cm wedges
  • 1 red onion, cut lengthwise into eighths

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