Stewed Pork Belly & Steamed Eggplant For Dinner

There was a piece of pork belly left in the freezer. I have been using pork belly to make roast pork and for this piece, I felt like trying a new recipe. I defrosted it, cut it into small bite pieces. I marinated the pork belly pieces with Chinese cooking wine. 5 spices powder and thin soy sauce and kept in the fridge for a few hours.

With a non stick saucepan, I fried chopped garlic, sliced shallots and ginger and 2 pieces of star anise with a little sesame oil until fragrant. I then add the pork belly pieces and stir over low fire till the pork changed colour. Next I add water and some rock sugar. When the water boiled, I put the fire to low and stew the pork until it is soft and the water is reduced.

I searched the fridge and found these 2 white eggplant harvested from my garden. I washed it clean and steamed them in the same steamer for steaming the rice.

I used a metal spoon to scrape out the eggplant flesh from the skin.

Some fried garlic & shallot and the oil was placed on top the eggplant.

Next I sprinkled some light soy sauce over it.

A small portion of Ponni herbal rice shared by 2 people.

We finished the eggplant but half of the stewed pork belly was kept for the next day.

That morning we witnessed this sunrise over the recreational park.

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The following photos are for joining Saturday's Critters.

Thanks to a wonderful friend who contributed these photos for this post.

Photo #1

She saw this fat green caterpillar balding her plant and picked it off her plant.

Photo #2

So round and fat!

Photo #3

At look at the green "alien" eyes!

Photo #4

She transferred the caterpillar to a bushy plant outside her house.

Photo #5

My friend also sent me this pretty white moth picture.

Photo #6

It spread out both its wings to show off its beauty.

Linking to Saturday's Critters.

How precious is your constant love, O God!

All humanity takes refuge in the shadow of your wings.

(Psalm 36:7, The Living Bible-TLB)