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Before you jump to Easy Layered Pork Belly and Eggplant recipe, you may want to read this short interesting healthy tips about Why Are Apples So Fantastic For Your Health.
I am certain you’ve heard that you should be eating an apple a day but did you ever wonder why this is important? You may know men and women that live by this and also require that their children live by this guideline as well. This specific thought can be identified in country’s all around the world and people follow it as gospel with out ever finding out why they should eat an apple a day. In our research we have discovered why you are told to eat an apple a day and we’ll be sharing that with you here.
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We hope you got benefit from reading it, now let’s go back to easy layered pork belly and eggplant recipe. You can cook easy layered pork belly and eggplant using 7 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Easy Layered Pork Belly and Eggplant:
- Prepare 1/2 Eggplant (medium)
- Take 50 grams Thinly-sliced pork belly
- Prepare 1/3 Japanese leek
- Prepare 1/2 tsp Hon-dashi soup stock
- Get 1 dash Salt and pepper
- Get 1 dash Grated cheese
- Get 1 Bonito flakes
Instructions to make Easy Layered Pork Belly and Eggplant:
- Thinly-slice the Japanese leek and cut the pork belly into 5cm pieces. Slice the eggplant into 5mm just before cooking.
- In a microwave-safe plate, place the eggplant in a single layer and spread the pork belly on top. Sprinkle salt, pepper and half the amount of hon-dashi, then spread the Japanese leeks.
- Repeat the same process to make the second layer and sprinkle the grated cheese on top.
- Loosely cover with plastic wrap and microwave (500W) for about 4 minutes. Take out the plate and remove the plastic wrap. Top with bonito flakes and it's done .
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