Creato con AI
Spicy Pork Hock & Eggplant Stir Fry
45 min 327 kcal a porzione Medio
Ingredienti
4 Porzioni
- pork hocks (cooked and sliced)400 g
- eggplant300 g
- olive oil2 tbsp
- garlic2 cloves
- leek1 medium
- cherry tomatoes100 g
- cayenne pepper1 tsp
- Robertsons Spicy Barbecue Spice1 tsp
- spring onions2 medium
- hot pepper1 medium
- fresh sage1 tbsp
Istruzioni
- 1
Slice the cooked pork hocks into bite-sized pieces and set aside.
- 2
Cut the eggplant into 2 cm cubes. Slice the leek, spring onions, and hot pepper. Halve the cherry tomatoes. Mince the garlic and chop the fresh sage.
- 3
Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat.
- 4
Add the minced garlic and sliced leek to the pan. Sauté for 2 minutes until fragrant and slightly softened.
- 5
Add the cubed eggplant and stir-fry for 4-5 minutes until it starts to soften and brown.
- 6
Add the sliced pork hocks to the pan and stir well to combine.
- 7
Sprinkle in the cayenne pepper and Robertsons Spicy Barbecue Spice. Stir to coat the ingredients evenly.
- 8
Add the cherry tomatoes, hot pepper, and half of the chopped spring onions. Stir-fry for another 3-4 minutes until the tomatoes begin to soften and the pork is heated through.
- 9
