1 lb brinjal/Chinese eggplants ( cut 3 inch)
1/2 lb tenderloin pork (shredder)
2 tbsp fermented bean paste (tauchu)
2 tbsp sambal olek ( chili sauce)
3 cloves fresh garlic ( minced)
1 tbsp sugar
1 tsp salt
2 +2 tbsp cooking oil
1 stalk scallion ( cut 2 inch )
2 red long pepper (sliced)
1: Wash and cut brinjal,drizzle with 2 tbsp cooking oil in a large plate ,cook in microwave for 2 minutes.
2: Prepare wok or skillet at high heat ,add in 2 tbsp oil and chopped garlic,then add in fermented bean paste and shredder pork,fry for 1 minutes or until the shredder pork curl. Add in half cooked brinjal/eggplants ,salt and sugar. Combine all ingredients, saute for another 2 minutes or until the color of eggplants change color to deep dark purple or soft ,then it cooked .
3: Check the seasoning,sprinkle with cut red long pepper and scallion.Dish out and serve warm with rice.
If you want a healthier version,steamed or blanched cut eggplants instead of microwave with oil. But I found this dish taste better when microwave with oil and cook faster than others method.