Thai Pork Eggplant
Ingredients:
| 1 cs. |
Japanese eggplant, large dice |
| 1 -4” hotel pan |
Yellow onions, large dice |
| 8 bunches |
Fresh basil, picked |
| 3 bunches |
Fresh mint, chopped |
| 45 bunches |
Fresh cilantro, chopped |
| 40 lb. |
Pork, sliced and marinated
(soy sauce, garlic, ginger, sesame, fish sauce) |
| 2 No.10 cans |
Sliced bamboo shoots |
Sauce: |
| 3 gal. |
Chicken stock |
| 3 cps |
Oyster sauce |
| 1 1/2 cps |
Ground bean paste |
| 1/2 cp |
Fish sauce |
| 4 cps |
Chili paste |
| 3 cps. |
Ketchup |
| 1/2 cup |
A-1 sauce |
| 3/4 cup |
Sugar |
| |
Slurry to thicken. |
METHOD FOR SAUCE:
Bring all of the above ingredients to a boil except the slurry.
Add enough slurry to thicken. Check the seasoning.
ASSEMBLY OF THE DISH:
- Either in the wok or the tilt fryer, add a portion of the pork and cook unil all brown.
- Add a portion of the diced onions, continue to sauté.
- Add enough sauce to cover the mixture. Bring to a simmer.
- Add a portion of the eggplant.
- Add a portion of the bamboo shoots.
- Serve in a 2” hotel pan and garnish with the fresh herbs.
Source: Chef Keith Hammerich, CCSF
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