Flavourful brinjal dish

I FIND it rather fun to experiment with new recipes to discover how various flavours and aromas can come together to tantalise your sense of smell and taste.
Sometimes, I would try new recipes found in cookbooks I own, or those shared by others in social media. I could either follow the recipe to a T, or adapt it according to my personal taste or ingredients available.
At other times when I am more adventurous, I would try to concoct my own recipes. Today’s recipe is one that has been adapted from a meal planner cookbook.
Using a meal planner is very helpful if you are the type who does not like to spend too much time doing grocery shopping, and wondering what to cook for every meal.
Meal planners can also help you stick to your budget while keeping your menu healthy and nutritious.
This dish uses pork belly, as the fat in the meat makes it more tender, and can help it easily absorb the flavours of the spices and other ingredients better.
I am sure you can replace it with lean meat too if you prefer, as the stewing process in the oven will help to soften the meat.
The brinjal softens very quickly and melts, absorbing the flavours of the spices and juices of the stew, creating a smooth yet textured gravy.
The fish sauce and lemon juice give the gravy an appetizing lift, while the cinnamon and star anise round the dish up with the right tinge of aroma.
This is certainly one dish I shall cook again soon.
ASIAN-FLAVOURED PORK & BRINJAL
Ingredients (serves 2-3)
► 350g pork belly, without skin, cut into chunks
► 1 brinjal, cut into large cubes
► 1 onion, roughly chopped
► 1 knob ginger, finely chopped
► 4 tbsp cooking oil
► 1 cinnamon stick
► 3 star anise
► 2 tbsp sugar
► 1 red chilli, chopped
► 2 tbsp fish sauce
► 2 tbsp lemon or lime juice
► Fresh parsley or coriander, chopped
Method
1. Heat oven to 200°C.
2. Heat cooking oil in a pan and brown the meat. Scoop out of pan.
3. Add the remaining cooking oil into pan and brown the brinjal cubes. Add the pork back into the pan.
4. Add cinnamon stick, star anise, sugar, onion, ginger and half the chilli. Stir to combine everything.
5. Add the fish sauce and enough water to reach about halfway up. Bring to boil.
6. Transfer to ovenproof dish or pot with cover. Place the covered pot in heated oven for one hour.
7. After an hour, remove pot from oven. Add the remaining chopped chilli, chopped parsley or coriander, and lemon juice. Stir to combine.
8. Serve hot or warm with rice.