1. Season the pork with a pinch of salt and a pinch of pepper then add a teaspoon of flour then mix well. Pick a piece or two of the pork scraps then use your hands to fold and shape it into a small ball. Make several balls until you’ve used up all of the pork scraps. The flour will help to keep the shape of the pork balls even during the cooking process. 2. Slice the eggplant in half along its length then slice it into thin semi circles. You can soak it in water to prevent it from browning. For the zucchini, slice it into semi-circles. Take the hard part of the celery then slice it thinly diagonally. 3. Finely mince a clove of garlic then put it in a bowl. Add the canned tomatoes then roughly crush it with a fork. Add a teaspoon of chicken stock powder a pinch of salt and pepper, a pinch of thyme and a tablespoon of olive oil. Mix the ingredients well until it is well-combined. 4. Put the vegetables at the bottom of the microwave pressure cooker. Distribute the pork balls evenly on top then pour over the tomato sauce. 5. Cover the microwave pressure cooker then cook in the microwave for 10 minutes using 600W. 6. Wait for the pressure indicator of your microwave pressure cooker to go down before opening. Mix the ingredients carefully then put on a serving plate. Top with some finely grated parmesan cheese before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
