Ingredients.

• 2 egg plants (cut into wedges).
• 1 tofu (cut into large cubes).
• 200 grams of pork belly (cut into large pieces).
• 3 cloves of garlic (finely chopped).
• 1 shallot (finely chopped).
• 1 tumeric (finely chopped).
• Fermented rice (mix well with a little of water-filtered and keep the liquid).
• Piper lolot (chiffonade), perilla leaf (chiffonade).
• Salt, pork stock powder, sugar, fish sauce, , vegetable oil and chilli.

Instructions.

• Soak the egg plant with salt and water for about 10 minutes.
• Marinade the pork with 1 teaspoon of pork stock powder for about 3 minutes. Then heat vegetable oil in the frying-pan, and fry the pork until golden. Set aside.
• Heat vegetable oil in the frying-pan, add tofu and deep fry on the both side until golden. Set aside.
• Heat leftover oil in the frying-pan over medium heat, add garlic and fry well until fragrant. Add soaked egg plant, add salt and sugar to taste.
• Heat oil in the saucepan, add tumeric and shallot, stir-fry well for a minute, add pork and egg plant. Stir-fry well until soft. Add salt and fermented rice liquid to taste. Then add tofu and 250mls of water and simmer for about 30 minutes. About 5 minutes before finished, add fish sauce to taste.
• Sprinkle piper lolot and perilla leaf on top.
• Serve hot with rice noodles or cooked rice with chilli and fish sauce.

And done, hope you enjoy!