Shandong Style Braised Eggplant with Pork and Chili Peppers

Method

1. Peel and cut eggplant into 2cm pieces.
2. Sauté pork until browned, add chili peppers.
3. Add eggplant, soy sauce, oyster sauce, sugar, and ginger.
4. Simmer 10 minutes until sauce thickens.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.