200g pork cheek or belly, sliced
2 tbs sriracha sauce
1 tsp sesame oil
1 clove garlic, chopped
Rice flour to dust
2 tsp peanut oil
2 tsp sesame seeds
2 tins tomatoes, diced
2 shallots sliced
White pepper to taste
1. Marinate Pork in sriracha, sesame oil, garlic & flour
2. Wok fry pork with peanut oil & add sesame seeds.
3. Add cooked tomato & shallot mix, diced eggplant, and season with pepper.
Simmer until eggplant is just cooked.
Serve on rice.