Grilled Okinawa Salted Pork With Garlic And Herbs

• 150 g okinawa salt pork
• 2 garlic cloves
• 1/2 tablespoon dried thyme
• 1/2 tablespoon dried basil
• 1/2 tablespoon dried oregano
• 1/4 teaspoon ground black pepper
• 1 piece eggplant
• 1/2 piece okinawa carrot
• 1/2 piece scallion

1. Peel the garlic cloves then finely mince.
2. In a small bowl, combine the garlic and dried herbs and black pepper then mix well until well-combined.
3. Slice the salted pork with about 1-centimeter thickness then coat each slice with the mixed garlic and herbs.
4. Cut the scallions into about 5-centimeter pieces. Slice the carrot into several pieces. For the eggplant, cut in half if its long then cut along its length about 2-3 slices depending on its thickness.
5. Put the salted pork on a grill then cook until both sides are done. Grill the vegetables after the pork is cooked then you can serve.

okinawa salt, garlic, thyme, dried basil, oregano, ground black pepper, eggplant, okinawa carrot, scallion

Taken from www.food.com/recipe/grilled-okinawa-salted-pork-with-garlic-and-herbs-531413 (may not work)