Showing posts with label pork recipes. Show all posts
Showing posts with label pork recipes. Show all posts

Wednesday, January 17, 2024

Spicy Braised Ginger Pork Belly

Tender morsels of pork simmered with ginger, garlic, chili peppers, brown sugar and soy sauce make this spicy braised ginger pork belly the most succulent meal!

Food Lust People Love: Tender morsels of pork simmered with ginger, garlic, chili peppers, brown sugar and soy sauce make this spicy braised ginger pork belly the most succulent meal!

This is a recipe I’ve been sitting on a long time because I never seem to have time for good looking “after” photos when it’s done. So please excuse the terrible lighting. I promise that this dish is much tastier than my photos make it look! I chose to share it now because with B for braised and B for belly, it is perfect for today's Alphabet Challenge post. (More on which after the recipe.)

I like to serve this dish with fluffy steamed rice, either long-grained basmati or brown, and stir-fried greens, like baby kalian. A good substitute, if you can’t find baby kalian, is broccolini aka tenderstem broccoli. 

Spicy Braised Ginger Pork Belly 

It takes a while to braise so that the pork belly is melt-in-your-mouth tender. Also, you don’t want to rush the process by using a high fire when reducing the sauce or it could burn. This dish is so worth the wait. Your patience will be amply rewarded.

Ingredients
800g or 1.75 lbs pork belly
2 red chili peppers
4 cloves garlic
2 inch or 5cm knob ginger
1/2 cup, firmly packed, or 100g dark brown sugar
1/4 cup or 60ml soy sauce
1/4 cup or 60ml Shaoxing wine or substitute dry sherry
1/4 cup or 60ml rice vinegar

To garnish: fresh cilantro leaves

Method
Trim any gristly bits off of the pork belly and discard. Cut the pork belly into small chunks. 


Peel and chop your garlic and ginger. Slice the chili peppers. 


Add the pork, ginger, garlic, peppers and brown sugar to a wide pan that has a tight-fitting lid. Add in the soy sauce, Shaoxing wine and rice vinegar. Stir well. 


Now add just enough water to almost cover the pork. This amount depends on the size of your pan.


Bring the liquid to a boil then reduce the heat to simmer. 


Cover with the tight-fitting lid and simmer for about 1 hour, stirring occasionally and adding a little water, if necessary. Remove the lid and raise the heat a little, cook till you have reduced the liquid to deliciously thick stickiness. 


At the very end, a spatula or spoon should leave a gap that the sauce doesn’t immediately run in to close again. 


Garnish with some fresh cilantro leaves when ready to serve. 

Food Lust People Love: Tender morsels of pork simmered with ginger, garlic, chili peppers, brown sugar and soy sauce make this spicy braised ginger pork belly the most succulent meal!

Enjoy!

As mentioned above, I'm sharing this recipe today as part of the 2024 Alphabet Challenge. Every other Wednesday we will share a recipe starting with the next consecutive letter of the alphabet. Many thanks to my friend and fellow blogger Wendy of A Day in the Life on the Farm for including me. This is our second post so, of course, we are highlighting the letter B. If you missed A, you can find those links here in my Anchovy Deviled Egg post



Pin this Spicy Braised Ginger Pork Belly!

Food Lust People Love: Tender morsels of pork simmered with ginger, garlic, chili peppers, brown sugar and soy sauce make this spicy braised ginger pork belly the most succulent meal!

 .

Sunday, January 23, 2022

Burmese-style Bean Thread Noodle Salad

This Burmese-style Bean Thread Noodle Salad is spicy and delicious, full of tasty crispy pork, shrimp, fresh cilantro, chili peppers and lime juice. 

Food Lust People Love: This Burmese-style Bean Thread Noodle Salad is spicy and delicious, full of tasty crispy pork, shrimp, fresh cilantro, chili peppers and lime juice.

This salad recipe is a family favorite that my Burmese friend, Ma Toe, taught me many, many years ago, back when we were neighbors in a small oilfield town in Brazil. I loved our diverse expat community and learned recipes from all over the world from friends there. 

Aside from how tasty it is, the best thing about this salad is that it can be made a day or two ahead of time. It travels well and keeps for several days in the fridge. I tend to make a big batch even if it’s just my husband and me at home because we can eat this every day till it’s gone and never tire of it! I hope you like it as much as we do!

Burmese-style Bean Thread Noodle Salad 

Mung bean thread noodles are available in Asian markets and many regular supermarkets as well these days. They are also called simply bean thread noodles or glass noodles but do not mistake them for rice noodles!

Ingredients
1/4 cup or 20g dried shrimp (or 2 tablespoons dried shrimp powder)
8 oz or 227g ground pork (or sub turkey or chicken)
Fine sea salt
6 oz or 170g raw shrimp, weight already peeled (about 1 dozen medium)
8 oz or 227g mung bean thread noodles 
Chopped hot fresh bird’s eye chili peppers to taste  (I use 3-4 but we like things spicy.) 
1 large purple onion, very finely sliced
1/4 cup or 60ml fresh lime juice
1/4 cup or 60ml fish sauce
3/4 teaspoon sugar
1 big bunch of coarsely chopped coriander leaves (You can use the soft stems too, but they must be chopped very fine.)

Method
Pound the dried shrimp, if using, in a mortar to flatten them into a fluffy powder. Set aside. 

Lightly salt the pork and pan-fry it, separating it into crispy crumbles as it fries. If your pork is very lean, you might need a drizzle of oil to get it to get brown and crispy. Remove from the pan to cool and drain the fat off.

Browning the pork

Shell, devein and chop the shrimp into two or three pieces. Lightly salt them and cook them in the pork pan till just pink. 

Cooking the shrimp

Soak the mung bean thread noodles in hot water for 10 minutes, until soft. 

Soaking the bean thread noodles

Drain and immediately rinse with cold water to stop the cooking. Drain well and set aside.  

Cut the noodles up with a pair of scissors a few times. This will make it easier to stir the other ingredients in. 

Put the sliced onions and chopped chili peppers in a bowl with the lime juice and set aside for a few minutes. The lime juice helps soften the bite of both the peppers and the raw onion. Add in the fish sauce and sugar to complete the dressing.

Pouring the lime juice over the onions and chili peppers

Put the drained noodles in a really big bowl, one big enough that you can stir without creating a big mess. Add in the chopped coriander and sprinkle with the shrimp powder. Mix thoroughly, using your clean hands, if that’s easier. 

Adding the cilantro and shrimp powder to the noodles

Add the ingredients of the onion bowl and mix well.

Adding the onion, etc.

Finally add the shrimp and pork and mix again. 

Adding the pork and shrimp

Taste and add more lime juice or fish sauce if necessary. Cover the bowl with cling film and keep chilled until ready to serve. 

Food Lust People Love: This Burmese-style Bean Thread Noodle Salad is spicy and delicious, full of tasty crispy pork, shrimp, fresh cilantro, chili peppers and lime juice.

We usually just eat this salad in small bowls with a fork, but it’s also excellent spooned into small lettuce leaves as a finger food, perfect for a party. You can put extra fish sauce and lime wedges out in case anyone would like to add more to their salad.

Food Lust People Love: This Burmese-style Bean Thread Noodle Salad is spicy and delicious, full of tasty crispy pork, shrimp, fresh cilantro, chili peppers and lime juice.

Enjoy!

It’s Sunday FunDay and I’m hosting. Today just happens to be my birthday so I thought it would be fun to get all of my fellow bloggers to share recipes they’d bring to a birthday party potluck. Check out all the delicious dishes (and one drink!) I so wish I could actually enjoy in real life today!

 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin this Burmese-style Bean Thread Noodle Salad!

Food Lust People Love: This Burmese-style Bean Thread Noodle Salad is spicy and delicious, full of tasty crispy pork, shrimp, fresh cilantro, chili peppers and lime juice.

 .

Tuesday, September 14, 2021

Tiger Biting Pig Buns - 老虎咬猪包子 - Lǎohǔ Yǎo Zhū Bāozi #BreadBakers

Tiger Biting Pig Buns are soft, steamed bread filled with slices of rich char siu pork, fresh cilantro and roasted peanuts with a little sugar. Each bite is more delectable than the next! 

Food Lust People Love: Tiger Biting Pig Buns are soft, steamed bread filled with slices of rich char siu pork, fresh cilantro and roasted peanuts with a little sugar. Each bite is more delectable than the next!

According to many websites these filled buns are a famous and popular snack in Taiwan. I'm not sure why they think the bun looks like a tiger but it's definitely got a mouthful of pig. While pork is the most traditional filling, nowadays you can find versions with fried chicken, fried fish or even beef. 

I chose to make traditional pork buns in celebration of the fact that one of my favorite Asian grocery stores - Hong Kong Food Market – has reopened the section that sells char siu pork and roasted duck. It’s been shut since COVID took hold in Houston early last year and we really missed it. Whenever I’m there I buy char siu pork, wrap it really good and freeze it for use in stir-fried noodles. So good!

Tiger Biting Pig Buns

This recipe was adapted from one on HiLove. If you are not fortunate enough to be able to buy char siu pork already made, there are many recipes online that are quite simple. I can also recommend a real shortcut that works beautifully: Use the Noh brand marinade mix. We love it and it’s sold at many supermarkets. Hopefully one near you. It's been one of my usual suitcase items wherever we've lived in the world for many years.

Ingredients
For the 4 steamed buns:
1 1/4 teaspoons active dry yeast
1 1/2 teaspoons sugar
1/2 cup or 120ml warm water
2/3 cup or 80g plain flour
2/3 cup or 80g bread flour

For the filling:
1/2 lb or 225g char siu pork (Chinese barbecue pork)
1/4 cup or 35g roasted peanuts
1 teaspoon sugar
Small bunch cilantro

Method
In a large bowl, combine the yeast and sugar with water until dissolved. Set aside for a few minutes to activate the yeast. 

When it starts to bubble and froth, add the flours and knead into a smooth dough. 


It’s quite a sticky dough but try not to add much more flour as you knead because you do want the buns to be soft and fluffy. Cover the dough with a clean damp cloth or plastic wrap. 


Set aside for 30-40 minutes to allow the dough to rise. Cover a pan with baking parchment and set aside, ready for the dough when it’s rolled out.

When the dough rises, cut it into four equal portions (about 70g each) and roll them each into a ball. 


On a lightly floured work surface, use a rolling pin to flatten each ball into an oval shape, about 4x7 in or 10x18cm.

Use the rolling pin to press the middle a little thinner then brush some oil on the flat dough. 


Transfer the dough ovals to the prepared tray. Continue until all the buns are shaped and ready to steam.


Cover with cling film and leave to rest for another 10 minutes.

Meanwhile, prepare your steamer by adding water and bringing it to the boil. This is also an excellent time to crush your roasted peanuts and add the sugar. Stir to combine.


Use a sharp knife to cut the pork into thin slices.


Cut around the baking parchment with scissors to remove one bun at a time. 


 Place it in the steamer. 


Cook for 10 minutes or until the bun bounces back when you press on it lightly. 


Two caveats: 
1. Do not open the lid to check on the bun before 10 minutes or it will deflate and never puff back up. I made that mistake on the first bun and I am forever sad about it. 
2. Be careful not to drip water on the bun while removing the steamer lid. It’s not a huge deal but it will cause your bun to fall a bit where the water lands. Witness this photo. That little crater was from a drip of water. The bun was still fluffy so it's all good, but do try. 


Add more water to your steamer pot if necessary and continue until all four buns are steamed. When you remove them from the steamer, lay them on a towel to absorb any moisture.


 Fold them over gently so they are ready to fill. 


To assemble the tiger biting pig buns, put several slices of pork in each. Top with a small handful of chopped cilantro along with a couple of teaspoons of the peanuts and sugar.

Food Lust People Love: Tiger Biting Pig Buns are soft, steamed bread filled with slices of rich char siu pork, fresh cilantro and roasted peanuts with a little sugar. Each bite is more delectable than the next!

Enjoy!

It’s the second Tuesday of the month which means that it’s time for my Bread Bakers group to share recipes. Our theme today is Chinese bread! Many thanks to our host Wendy of A Day in the Life on the Farm

BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Pin these Tiger Biting Pig Buns!

Food Lust People Love: Tiger Biting Pig Buns are soft, steamed bread filled with slices of rich char siu pork, fresh cilantro and roasted peanuts with a little sugar. Each bite is more delectable than the next!

 .

Monday, July 19, 2021

Easy Pork Vindaloo - Instant Pot

This easy pork vindaloo is a super tasty dish and quick to the table because it’s made in an Instant Pot. Vindaloo is classically a very spicy curry but you can tone that down by scaling back on the red chili peppers. 

Food Lust People Love: This easy pork vindaloo is a super tasty dish and quick to the table because it’s made in an Instant Pot. Vindaloo is classically a very spicy curry but you can tone that down by scaling back on the red chili peppers.

I remember watching a Jamie Oliver show years ago and he was cooking beef stew. He didn’t bother browning the meat saying that he had tried making the stew both ways, browning and not browning, and didn’t see a difference in the flavor of the resulting dish. In fact, for his wife Jool’s Favorite Beef Stew, the beef is chucked into the pot along with the vegetables. (That might have been the dish he was making, I don't recall.)

This story is my way of assuring you that this pork vindaloo is going to turn out just fine, more than fine actually, delicious, even though the pork isn’t browned. In case you were worried. 

Easy Pork Vindaloo - Instant Pot

If you don’t have an Instant Pot, you can use a Dutch oven to cook this recipe on your stovetop, slow simmering the pork in the spices until tender. Just keep the lid closed tightly and add more water if necessary. 

Ingredients
1 teaspoon monosodium glutamate
2 1/2 lbs or 1134g pork shoulder, cut into 1.5 in or 4cm cubes
4 tablespoons canola or other light oil
1 teaspoon cumin seeds
1/2 teaspoon brown mustard seeds
3-4 red chili peppers
4 cloves garlic
1 knob fresh ginger, peeled
2 onions
1/4 cup or 60ml white vinegar
1/2 cup or 120ml water

For the spice mix:
4 teaspoons paprika
1 teaspoon salt
1 teaspoon coriander powder
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne

For garnish: 
cilantro

To serve: cooked rice and/or flatbread


Method
Sprinkle the MSG on the cubed pork. Set aside while you prepare the other items. 


Use a small food processor (or a sharp knife) to mince the garlic, chili peppers and ginger. Cut the onions into quarters and again use the food processor to mince them. 


Press the sauté button on your Instant Pot. Add oil and allow it a minute to heat up. Add the cumin and mustard seeds. 


Once the cumin seeds brown and the mustard seeds begin to pop, add the onions. Sauté for 8-10 minutes or until the onions begin to brown slightly.


Add the pork, garlic, ginger and peppers. Stir well until the pork is coated with the onions, garlic, ginger and chili peppers. 


Add the spice mix, give everything a good stir then add the vinegar and water.


Secure the lid and make sure the pressure valve is closed. Cook for 25 minutes on “normal.” 

Naturally release pressure for 10 minutes, then manual release. 

Remove the lid and press the sauté button. 

Food Lust People Love: This easy pork vindaloo is a super tasty dish and quick to the table because it’s made in an Instant Pot. Vindaloo is classically a very spicy curry but you can tone that down by scaling back on the red chili peppers.

Cook for 5 minutes to boil off some of the liquid and reduce the gravy to a stew like consistency. Taste for salt and add a little more, if needed.  

Garnish with cilantro and serve with cooked rice and/or your favorite flat bread. 

Food Lust People Love: This easy pork vindaloo is a super tasty dish and quick to the table because it’s made in an Instant Pot. Vindaloo is classically a very spicy curry but you can tone that down by scaling back on the red chili peppers.

Enjoy!

It’s MultiCooker Monday and my blogger friends are sharing all sorts of lovely dishes cooked in small appliances. Check out the links below. Many thanks to our organizer and host, Sue of Palatable Pastime


Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group. 


Pin this Easy Pork Vindaloo!

Food Lust People Love: This easy pork vindaloo is a super tasty dish and quick to the table because it’s made in an Instant Pot. Vindaloo is classically a very spicy curry but you can tone that down by scaling back on the red chili peppers.

 .

Sunday, January 24, 2021

Indian-spiced Pork Chop Potato Skillet

In this Indian-Spiced Pork Chop Potato Skillet you cook the chops till tender in a spicy tomato-onion sauce. Add potatoes and you have a full meal in one pan.

Food Lust People Lust: In this Indian-Spiced Pork Chop Potato Skillet you cook the chops till tender in a spicy tomato-onion sauce. Add potatoes and you have a full meal in one pan.

I’ve written before about what an adventurous eater my mom is. Such a role model! She can’t pass a road stand or food stall without trying whatever they are serving up. Of course, being from southern Louisiana, eating spicy is in our blood, but when we moved to Trinidad, the flavors and spices we were introduced to, and she began to use in her cooking, increased exponentially. 

At the ripe old age of five, I was already a curry addict. After three years we moved on to the next country but Mom kept making curry. It was a true family favorite. The meat might vary - beef or chicken or pork -but there had to be potatoes and, since that was the tradition, she served it over white rice. 

Indian-spiced Pork Chop Potato Skillet

This recipe isn’t strictly a curry but it certainly has many of the same flavors. I adapted it from a pressure cooker recipe on Magpie’s Recipes to go with the Keralan appam I made for a Bread Bakers event, so I skipped the rice. Appam looks like a lacy crepe and it’s made with a fermented rice batter, so I figured I did have rice, just in another form. You can serve it with rice, if you want to, but it’s a great one-pan skillet meal even without it, thanks to the potatoes!

Ingredients
4 thick pork chops – about 225g or 1/2 lb each 
3 tablespoons vinegar  
1 teaspoon sugar 
1 teaspoon salt, plus extra to taste 
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
3 medium onions, sliced thin  (about 3/4 lb or 350g before peeling)
2 ripe beef steak or equivalent other tomatoes, cored and chopped (about 1 1/4 lbs or 600g whole) 
5 medium potatoes, peeled and cubed (about 1 3/4 lbs or 790g whole)
1 stick cinnamon
3 cloves
3 green cardamom pods
1 teaspoon ground cayenne 
1 teaspoon ground coriander
1/4 teaspoon turmeric
Chopped green onions to garnish, if desired. 

Method
Use a mallet to pound the meat part of the pork chops flat. Sprinkle them with the vinegar and season with the salt, sugar and pepper.  


Cover them with cling film and leave to marinate in the refrigerator for several hours, or even overnight. 

Heat one tablespoon of oil in your skillet and fry the chops two at a time over a high heat until browned on both sides. This should just take 3-4 minutes a side. Apologies for the lack of photos of this step. The chops kept spitting at the camera lens as they fried. Remove the chops to a clean plate. 

Drizzle in the second tablespoon of olive oil and add in the onions. Turn the fire down to medium and cook the onions for 5-6 minutes or until softened, breaking apart the slices with your stirring spoon. 


Add tomatoes and spices and stir. 


Return the chops to the pan and cover with a lid. Simmer for 30 minutes, checking occasionally and adding more water as needed so it doesn’t go dry. 


Add in the cubed potatoes and cook covered for another 15 minutes or so, until the potatoes are tender, adding a little more salt, if necessary.


Remove the pork chops and stir the potatoes into the sauce to serve. Garnish with some green onions, if desired.

Food Lust People Lust: In this Indian-Spiced Pork Chop Potato Skillet you cook the chops till tender in a spicy tomato-onion sauce. Add potatoes and you have a full meal in one pan.

Enjoy! 

This week's Sunday FunDay theme is One Pot Wonders, delicious family meals with easy clean up to boot! Check out all the great recipes.  
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin these Indian-spiced Pork Chop Potato Skillet!

Food Lust People Lust: In this Indian-Spiced Pork Chop Potato Skillet you cook the chops till tender in a spicy tomato-onion sauce. Add potatoes and you have a full meal in one pan.
.

Sunday, January 10, 2021

Cheesy Eggplant Pork Roast Rolls

These cheesy eggplant pork roast rolls are filled with pork, eggplant and mozzarella, baked in a fresh tomato sauce, then topped with more cheese.

Food Lust People Love: These cheesy eggplant pork roast rolls are filled with pork, eggplant and mozzarella, baked in a fresh garlicky tomato sauce, then topped with more cheese.

When you are just two people in a household, leftovers are a fact of life. This recipe is one I cooked quite a while back when it was just my husband and I alone in our empty nest. First we enjoyed a pork roast that I prepared with my sous vide precision cooker. It was fabulous but clearly too big for two. 

That’s when I had this idea. What if I rolled slices of pork with slices of eggplant and stuffed them with cheese? I couldn’t wait to try it and I was not disappointed. The rolls are tender and flavorful, especially cooked in a fresh garlicky tomato sauce.  

Cheesy Eggplant Pork Roast Rolls

I call these pork roast rolls because, as mentioned above, I used leftover pork roast from this sous vide recipe, but you can also substitute roast pork or beef from your nearby delicatessen or deli counter at the grocery store. I think they’d also be tasty with ham. 

Ingredients
For the rolls:
15 thin slices from the middle of two large eggplants
1 cup or 85g chopped eggplant
15 thin slices pork roast (about 1 1/2 lbs or 700g) 
1 cup or 135g roast pork, chopped
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped 
1/2 teaspoon fine sea salt
1/4 teaspoon ground cayenne
3 1/2 oz or 100g mozzarella cheese, finely grated
8-10 leaves fresh basil, chiffonade (rolled and cut into thin strips)

For the fresh tomato sauce:
1 3/4 cups or 500g canned crushed tomatoes (+ 1/3 cup or water)
1 large clove garlic, chopped into slivers
8-10 leaves fresh basil, chiffonade (rolled and cut into thin strips)
1/2 teaspoon sugar

For the topping:
3 1/2 oz or 100g mozzarella, finely grated
1 3/4 oz or 50g Parmesan, finely grated
1/2 cup or 40g fresh bread crumbs
fresh ground black pepper

Note: You will have plenty of sliced eggplant leftover since only the best and biggest middle slices are suitable for this dish. Store them in an airtight container for another recipe. I’d like to suggest my mashup (in the musical sense) of pizza and Arabic flatbread: Manousah or my easy eggplant parmigiana

Method
Combine all of the ingredients for the fresh tomato sauce together in a mixing bowl.


Thinly slice your eggplant on a mandolin. 


When you get to the bottom of the eggplant, where it’s too hard to continue slicing, remove the peel with a sharp knife and chop the flesh into small cubes. As mentioned in the ingredients, you’ll need 1 cup or about 85g of chopped eggplant. Some of the narrower slices can also be used for this. 


In a saucepan with the olive oil, sauté the onions and garlic until they soften. Add in the chopped eggplant and chopped pork. 


Cook the mixture for about 10 minutes or until the eggplant has softened. Sprinkle on the cayenne. Remove from the heat and leave to cool for a few minutes, stirring occasionally. Once it’s cooled, add in the basil and mozzarella and stir to combine.


Preheat your oven to 350°F or 180°C and spoon in enough fresh tomato sauce to cover the bottom of your casserole dish.

Choose the best and biggest 15 slices of eggplant. 

Put one slice of pork roast on top of one slice of eggplant. Add about 2 tablespoons of the filling. 


Roll the eggplant and pork roast up, tucking the filling in as you go. Lay the roll end side down in the casserole dish. 


Continue stacking, filling and rolling until all of your eggplant pork roast rolls are assembled, adding them to the casserole dish as you go. 

Spoon the rest of the fresh tomato sauce over the top of the rolls. 


Cover the casserole with foil. Bake in your preheated oven for 45 minutes.

Meanwhile, put your topping ingredients together in a small bowl and grind in some black pepper. Mix well. 

Remove the casserole from the oven. Sprinkle the topping on evenly and return the casserole to the oven, uncovered, for an additional 15 minutes or until the topping is golden and bubbling. 


Garnish the casserole with extra basil leaves.

Food Lust People Love: These cheesy eggplant pork roast rolls are filled with pork, eggplant and mozzarella, baked in a fresh garlicky tomato sauce, then topped with more cheese.

Serve with a Parmesan wedge and grater on the side, in case anyone wants to add more.  

Food Lust People Love: These cheesy eggplant pork roast rolls are filled with pork, eggplant and mozzarella, baked in a fresh garlicky tomato sauce, then topped with more cheese.

Enjoy! 

Today’s Sunday FunDay theme celebrates dairy so you’ll find lots of wonderful sweet and savory recipes below. Many thanks to our host Rebekah of Making Miracles
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin these Cheesy Eggplant Pork Roast Rolls!

Food Lust People Love: These cheesy eggplant pork roast rolls are filled with pork, eggplant and mozzarella, baked in a fresh garlicky tomato sauce, then topped with more cheese.

 .