Ingredients
500g eggplant (aubergine)
150g lean and fat pork
1000ml water
30g spring onion bulb
5 cakes of tofu
1 tomato
100g liquid lard
10g turmeric
1 tablespoon of fermented cooked rice
20g garlic, peeled and slightly crushed
To taste: seasoning, perilla, fish sauce.

Preparation
Remove and discard eggplant peduncle; cut eggplant into 2cm wedges; soak in the water used to wash rice for 20 minutes; wash again and drain. Wash and slice cakes of tofu and deep-fry until golden.

Wash and slice pork and deep-fry until golden.

Wash and cut tomato into wedges; discard tomato seeds. Slice spring onion bulb and cut the green part into 2cm sections. Wash and finely chop perilla. Crush and strain fermented cooked rice. Wash and pound turmeric; add 1 spoon of water and stir; then decant.

Heat the fat in a pot; fry onion and garlic until fragrant; add wedges of tomato and stir before adding eggplant, fermented liquid, turmeric juice, and seasoning; cook for 5 minutes; add boiling water; cover the pot and bring to the boil; add tofu and pork and cook over low heat until eggplant, tofu, pork are tender; add spring onion and perilla; remove from heat.