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Spicy Eggplant and Minced Pork

Spicy Eggplant and Minced Pork

This makes 8 servings of Spicy Eggplant and Minced Pork. Each serving comes out to be 485 Calories, 39.27g Fats, 5.31g Net Carbs, and 23.66g Protein.
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Ingredients
  

  • 1 medium eggplant sliced crosswise
  • ¼ cup crushed pork rinds
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon crushed red pepper flakes
  • ¼ cup beef stock or water
  • 1 ½ tablespoons tamari
  • 1 tablespoon shaoxing cooking wine *
  • ½ tablespoon brown sugar substitute such as Lakanto Golden **
  • 1 teaspoon salt
  • 3 cloves garlic minced
  • 1 pound ground pork
  • ⅛ teaspoon xanthan gum
  • Scallions to garnish
  • Sesame Seeds to garnish

Instructions
 

  • Soak eggplant pieces in salted water. Cover and let sit for 10-15 minutes. Wash and drain.
  • Meanwhile, in a wok, heat olive oil until hot. Add crushed red pepper flakes. Stir then remove from heat and let sit to steep. Strain.
  • Using all but 2 tablespoons of reserved oil, pour over eggplant pieces to coat. Dredge slightly damp eggplant pieces in crushed pork rinds.
  • To make the sauce mixture, combine stock, tamari, shaoxing wine, sweetener, and salt. Mix well. Set aside.
  • Dry fry eggplant pieces. Remove and set aside.
  • Add reserved 2 tablespoons of reserved oil to wok. Saute garlic until aromatic.
  • Add ground pork and cook until no longer pink.
  • Return eggplant pieces and pour in sauce mixture.
  • Continue to cook until the eggplant is soft and the sauce is reduced. Stir in xanthan gum, as necessary, to thicken the sauce.
  • Garnish with scallions and toasted sesame seeds.