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Di San Xian (pork Neck Braised with Eggplant, Potatoes, Bell Pepper and Rice)

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Di San Xian (pork Neck Braised with Eggplant, Potatoes, Bell Pepper and Rice)

The perfect di san xian (pork neck braised with eggplant, potatoes, bell pepper and rice) recipe with a picture and simple step-by-step instructions.

  • 5 Pc. Potatoes
  • 5 Pc. Green peppers
  • 5 Pc. Eggplant fresh
  • 300 g Pork neck
  • 5 Pc. Garlic cloves
  • 50 ml Soy sauce light
  • 5 g Salt
  • 5 g Sugar
  • 100 ml Water
  • 5 g Strength
  • 400 g Rice
  1. Cut pork into slices, cut garlic into slices, cut peppers and aubergines into large cubes, cut potatoes into thick slices.
  2. Fry the pork in oil for a few minutes so that it is not completely through, put out in an extra container. Fry the aubergines, potatoes and peppers so that they are almost done, then put them all together in a separate container.
  3. Mix the soy sauce, salt, sugar and water in a bowl. Fry the garlic briefly, add the pork, potatoes and eggplant and peppers, pour the sauce over it. Close the lid and let it simmer for about 10 minutes.
  4. Mix the starch with a little water in a bowl, pour over the dish, stir gently and season to taste, serve.
Dinner
European
di san xian (pork neck braised with eggplant, potatoes, bell pepper and rice)

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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