Monterey Ground Pork and Eggplant Salad
|1||pc||finger pepper (siling haba), seeds removed|
|1/4||kg||MONTEREY LEAN GROUND PORK|
|3||pc||eggplants (long thin variety)|
|2||tbsp||fish sauce (patis)|
|3||tbsp||lime (dayap) juice|
|1||pc||finger pepper (siling haba), seeds removed then chopped|
- In a mortar and pestle, pound garlic, shallots and finger pepper to a paste.
- Heat oil in a pan. Sauté garlic mixture and add pork. Cook until pork mixture becomes dry and color turns light brown. Remove from heat then set aside.
- Grill eggplants until skin is charred. Let cool and peel off skin. Cut into bite-sized pieces and transfer to a bowl.
- In another bowl, combine sugar, fish sauce, lime juice, finger pepper and pepper. Pour mixture to eggplant. Add pork and shallots. Mix well.