Pork Skillpadtjies in balsamic cream reduction

Ingredients:
6-8 Pork Skillpadtjies
250ml cream
1 Onion sliced
2 tbsp balsamic vinegar
125ml Chicken Stock
1 Egg plant
Butter
Method:
Peel the eggplant with a potato peeler,
Slice thinly and layout the slices in a baking tray, sprinkle with salt.
Leave aside, whilst you start the Skillpadtjies and sauce below.
The salt will draw out some water (usually brown in colour), this is the bitter water contained in the eggplant. Before putting under the grill, dab the eggplant with a paper towel to soak up the brownish water.
Fry the onion in a bit of butter until golden brown
Remove and set aside
In the same pan, brown the Skillpadtjies on either side for a couple of minutes.
Remove them and set aside with the onions.




At this point switch on the grill, and put the eggplant under the grill.
Over high heat deglaze the pan by adding the chicken stock.
Make sure to get off all the burnt bits, they add flavour to the sauce.
Then add the balsamic vinegar and the pot of cream.
Check the eggplant and turn them.
Bring the pan to the boil and add the Skillpadtjies and the onions to the sauce.
Once boiling, simmer until the sauce thickens.
Watch the eggplant under the grill. Once cooked remove and place in bowls, add the Skillpadtjies on top of the eggplant , spoon over the onions and the sauce and enjoy!!




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