Pork belly with eggplant and black vinegar recipe
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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