1/4 cup bottled Chang’s Fried Noodle Salad Dressing
2 tblsps kecap manis (sweet soy sauce)
2 x 400g pork fillets, trimmed
1 clove garlic, crushed
2 tblsps ginger paste
1/4 cup olive oil
2 medium eggplants (700g), trimmed, cut into 1cm rounds
Steamed broccolini and white rice, to serve
Thinly shredded green spring onions and finely chopped red chilli, to garnish
Salt and pepper, to taste
Combine dressing and kecap manis in a small jug. Mix well.
Toss pork with garlic, ginger and 1 tblsp of the dressing mixture in a large bowl. Season with salt and pepper.
Heat 1 tblsp of the oil in a large, non-stick frying pan over a medium heat. Add pork. Cook, turning occasionally, for about 12 to 16 minutes, or until cooked to your liking. Remove. Rest, loosely covered with foil for 5 minutes.
Meanwhile, brush remaining oil over eggplant slices.
Heat an oiled, large grill plate over a medium to high heat. Add eggplant in two batches. Cook, for about 3 minutes on each side, or until tender. Brush top of eggplant with half remaining dressing in jug. Remove.
Thickly slice pork. Serve over eggplant with broccolini and rice. Drizzle with remaining dressing. Garnish with onions and chilli.