Char Siu Pork Shoulder Eggplant Rollatini

Ingredients

• 600 g Pork shoulder, trimmed and sliced thin for char siu
• 2 medium Eggplant, thinly sliced lengthwise
• 3 tbsp Olive oil
• 3 tbsp Low‑sodium soy sauce
• 1 tbsp Erythritol (or other zero‑calorie sweetener)
• 2 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 1 tsp Chinese five‑spice powder
• 400 g Canned diced tomatoes (no added sugar)
• 200 ml Chicken broth, low‑sodium
• 2 tbsp Fresh basil leaves, chopped
• 90 g Shredded mozzarella cheese

Instructions

1. 1

   1. In a bowl combine soy sauce, erythritol, minced garlic, grated ginger, and five‑spice powder. Add the pork shoulder slices, toss to coat, and let marinate for 15 minutes while you prepare the eggplant.

2. 2

   2. Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Sear the marinated pork slices 2‑3 minutes per side until browned but not fully cooked; set aside.

3. 3

   3. Brush the remaining 2 tbsp olive oil onto both sides of each eggplant slice and grill or pan‑sear them 2 minutes per side until pliable but still firm.

4. 4

   4. Lay a slice of eggplant flat, place a strip of seared pork at one end, roll tightly, and secure with a toothpick. Repeat to make 9 rolls (3 per serving).

5. 5

   5. Preheat the oven to 180 °C (350 °F). In a baking dish, combine diced tomatoes, chicken broth, and chopped basil; bring to a gentle simmer on the stovetop for 5 minutes.

6. 6

   6. Nestle the eggplant‑pork rolls into the tomato‑basil broth, spoon a little broth over each roll, and sprinkle the shredded mozzarella evenly on top.

7. 7

   7. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake an additional 10‑15 minutes, or until the cheese is golden and the rolls are tender.

8. 8

   8. Let the dish rest 5 minutes before serving. Remove toothpicks and enjoy.