Keto Grilled Pork with Eggplant and Bamboo Shoots

1.In a medium bowl, combine soy sauce, rice vinegar (1 tbsp), sesame oil (1 tbsp), minced garlic (2 cloves), grated ginger, and red chili (½) flakes (if using). Add the pork slices and toss to coat evenly. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

2.Preheat your grill or grill pan to medium-high heat. Lightly oil the grates.

3.While the grill is heating, prepare the vegetables. In a large skillet or wok, heat 1 tbsp olive oil over medium-high heat. Add the cubed eggplant and sauté for 5-7 minutes until softened and lightly browned. Season with a pinch of salt and pepper.

4.Add the minced garlic (2 cloves) and sliced red chili (½) (if using) to the skillet with the eggplant. Sauté for another minute until fragrant.

5.Stir in the drained bamboo shoots and chicken broth. Bring to a simmer and cook for 3-5 minutes, allowing the liquid to reduce slightly and the flavors to meld. Remove from heat and set aside.

6.Remove the pork from the marinade, discarding any excess. Grill the pork slices for 3-4 minutes per side, or until cooked through and nicely charred, with an internal temperature of 63°C (145°F).

7.Once cooked, remove the pork from the grill and let it rest for a few minutes before slicing.

8.Serve the grilled pork alongside the sautéed eggplant and bamboo shoots. Garnish generously with fresh Japanese parsley (or cilantro) and sliced green onions.