Ca Tim Kho (Braised Eggplant with Mushrooms and Pork)

Method

1. Cut the eggplant into 5 to 6cm lengths, then split each lengthwise into 6. Cut the red horn chili into small dice. Quarter the straw mushrooms.
2. Separate the spring onion whites and mince them, then chop the green tops.
3. Season 200g ground pork with the minced spring onion whites and 1 teaspoon seasoning powder and leave to take on the flavor.
4. Heat the oil and brown the eggplant and 100g straw mushrooms in a clay pot, then set them aside.
5. Add 2 tablespoons annatto oil to the pot and fry 1 tablespoon minced garlic, 1 teaspoon minced ginger and the chili until fragrant, then add the pork and stir until firm.
6. Return the eggplant and mushrooms to the pot, add water to just cover and season with 2 tablespoons soy sauce, 1 tablespoon chili sauce and 1/2 tablespoon kOBE Monk Fruit Blend.
7. Braise over low heat until the liquid reduces to a glaze, turn off the heat and scatter the spring onion over the top.

Tips

• Braising in a clay pot holds the heat longer and the dish eats better.
• Brown the eggplant before braising so it comes up fragrant and stays whole.
• Cook the eggplant as soon as it is cut, since exposed cut surfaces darken within minutes.
• Add water only to the level of the ingredients, as too much means a long braise and eggplant that falls apart.
• Scatter the spring onion after the stove is off to keep its green color.