Pork Fragrant Eggplant With Pork Recipes

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FISH-FRAGRANT EGGPLANT WITH MINCED PORK



Fish-Fragrant Eggplant With Minced Pork image

Give the humble eggplant the attention it deserves with a rich and spicy sauce.

Provided by Jeremy Pang

Yield Serves 2-4 alongside other dishes

Number Of Ingredients 17

2 Chinese eggplants
1 clove of garlic
1 large fresh red chile, deseeded (optional, depending on preferred spice level)
½ a thumb-size piece of ginger
A small handful of fresh cilantro
3½ oz. (100 g) minced pork (4 finely diced soaked shiitake mushrooms for vegetarians)
1¾ cups (14 oz.) vegetable oil (or less if pan-frying the eggplant)
½ Tbsp. oyster sauce
½ Tbsp. soy sauce
¼ tsp. sugar
1 tsp. pure sesame oil
1 Tbsp. chile bean paste
½ Tbsp. oyster sauce
¾ cup (7 oz.) chicken stock
1 tsp. sugar
1 tsp. Chinkiang black rice vinegar
½ Tbsp. Shaoxing rice wine

Steps:

  • Leaving the skin on, cut the eggplants in half lengthways. Then cut them into 3-4 cm (1¼-1½ inch) chunks, to end up with approx. 12-16 pieces (depending on the size of your eggplants).
  • Finely chop the garlic, chile, ginger, and cilantro, taking care to keep the chile and coriander separate. Mix all the sauce ingredients together in a bowl. Tip the minced pork into a separate bowl, then add the marinade ingredients and mix well.
  • Now build your wok clock: place your eggplant pieces at 12 o'clock, then arrange the garlic, ginger, marinated minced pork, chile, the sauce bowl and lastly the cilantro clockwise around the plate.
  • If deep-frying, put the vegetable oil into a wok and heat to 350°F, or use a wooden skewer or wooden chopstick to test by placing the tip in the oil: if the wood starts to fizz after a second or two, the oil is hot enough. Carefully add the eggplant pieces and fry for 3 minutes, to immediately seal in their moisture and flavor. Have a metal or ceramic bowl ready with a metal sieve placed on top. Pour the eggplant and oil into the sieve to drain the excess oil, setting the aubergine aside for later.
  • If you prefer to pan-fry rather than deep-fry, place the eggplant pieces in a mixing bowl and massage well with 1½ Tbsp. of oil. Heat a frying pan on a medium heat and cook the eggplant, flesh side down, for 3-4 minutes per side, until both sides are browned. Put into a bowl and set aside for later.
  • Return the wok to the hob on a medium-high heat. Add the ginger and garlic, immediately followed by the minced pork, and begin to stir-fry, breaking up the meat and browning it well. Bring the wok to a high heat and, once smoking hot, add the sauce and bring to a vigorous boil. Put the aubergine back into the wok and reduce the heat to medium-low, allowing the sauce to simmer and caramelize around the eggplant pieces. Cover with a lid and boil for 8-10 minutes, stirring occasionally.
  • Scatter over the chopped cilantro and serve.

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