Garlic-Caramel Pork and Eggplant over Brown Rice
Say no to the common cold with a daily dose of garlic--and make your taste buds happy, too. Try this recipe at home.
Ingredients1 cup uncooked brown rice
2 cups plus 4 tablespoons water, divided
2 tablespoons peanut oil
1 jalapeno pepper, thinly sliced
4 cups Chinese or Japanese eggplant, cut into 1-inch cubes
1/3 cup raw sugar
1 head garlic, peeled and sliced
2 tablespoons fish sauce
12 ounces pork loin, thinly sliced
1/4 cup finely chopped cilantro
Nutrition Facts331 calories, 12 g fat (3 g saturated), 41 g carbohydrates, 15 g protein, 3 g fiber, 425 mg sodium (27% Daily 1/2alue).
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Directions1. Combine rice with 2 cups water in a medium saucepan. Bring mixture to a boil; lower heat, cover, and simmer 40 minutes. Remove from heat and let sit, covered, 10 minutes.
2. Meanwhile, heat oil in a large skillet over high heat; add jalapeno and eggplant, and toss to coat. Reduce heat to medium-high and cook 8 to 10 minutes, turning often, until eggplant is soft but hasn't lost its shape. Transfer to a plate and set aside.
3. Mix together sugar and 3 tablespoons water in a medium saucepan; bring to a boil over medium-high heat. Add garlic, reduce heat to medium, and boil gently, watching closely, until mixture thickens, about 10 minutes.
4. When sugar mixture has thickened, stir in fish sauce and 1 tablespoon water. Add pork; toss to coat. Reduce heat to medium-low, cover, and cook 10 minutes, stirring occasionally.
5. Toss cooked pork with eggplant mixture. Fluff rice with a fork and turn out onto a serving platter. Top with pork and eggplant and garnish with cilantro before serving.