Eggplant and Pork Wraps

• 1 Eggplant - small Japanese type
• 4 slice Pork belly (thinly sliced)
• 1 Salt, pepper and flour
• 1 tbsp Ponzu
• 1/2 tbsp Soy sauce
• 1 dash Lemon juice

1. Remove the stem end from the eggplant, cut lengthwise into four pieces and soak in a bowl of water.
2. Once the bitterness of the eggplant has leeched out, drain the eggplant, season with salt and pepper and coat with flour.
3. Wrap the pork slices around the eggplant diagonally, season with salt and pepper and coat with flour.
4. Put on a plate, cover with plastic wrap, and microwave for 3 minutes.
5. Heat a pan and add the eggplant and pork pieces, without adding oil.
6. Cook until the meat has changed color and they're nicely grilled.
7. Mix the ponzu and soy sauce together to make the dipping sauce.
8. Transfer to a serving plate and enjoy with the sauce and lemon juice.

belly, salt, ponzu, soy sauce, lemon juice

Taken from cookpad.com/us/recipes/156169-eggplant-and-pork-wraps (may not work)