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Caramelized pork kebabs and Chinese eggplant
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Caramelized pork kebabs and Chinese eggplant

Caramelized pork kebabs and Chinese eggplant

Photograph by Leo Gong

TIME 40 minutes

Ingredients 1 pork tenderloin (1 1/4 to 11/2 lbs.)
2 tbsp. Thai or Vietnamese fish sauce
3 tbsp. reduced-sodium soy sauce
2 tbsp. oyster sauce
2 tbsp. minced garlic
3 tbsp. sugar
1 tbsp. Sriracha chili sauce
3 Chinese or Japanese eggplant (about 1/2 lb. each)

1. Trim fat and silverskin from pork and cut crosswise into 1/4-in. slices. Arrange slices between layers of plastic wrap and, with a meat mallet or heavy rolling pin, pound until paper thin.

2. Heat grill to high (about 500°). In a bowl, mix fish sauce, soy sauce, oyster sauce, garlic, sugar, and chili sauce. (If you like, double the marinade and save half to use as a sauce.) Add pork and mix to coat. Let stand 10 minutes. Weave strips of meat onto eight 10-in. metal or soaked wooden skewers.

3. Cut each eggplant in half crosswise, then lengthwise; score each piece on flesh side a few times with a sharp knife. Add eggplant to pork marinade and turn to coat on all sides.

4. Put skewers on center of grill and surround with pieces of eggplant, skin side down. Cover and cook 2 minutes. Turn meat over, cover, and cook 2 minutes longer. Remove meat from grill. Cook eggplant, covered, turning often, 4 to 6 minutes, or until eggplant is very soft when pierced but not burned.

PER SERVING 301 Cal., 21% (63 cal.) from fat; 37 g protein; 7 g fat (2.5 g sat.); 22 g carbo (3.6 g fiber); 1,363 mg sodium; 104 mg chol.

Serve with 2005 Paint Horse Merlot, Sonoma Valley
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