Spicy Eggplant And Pork Hot Pot Recipes

CHINESE EGGPLANT AND PORK

Steps:

• Minced 4 cloves of garlic and cut 3 chili peppers.
• Wash and cut 1 stick of green onion and 2 small eggplants into wider strips.
• Turn on medium to small fire, then pour 2 tablespoons of vegetable oil to pan fry eggplants on a non-stick pan. Start with the skin side and cover the lid for a minute and flip the other side for another minute. Then, set them aside.
• After that, put 1/4 pound of ground pork into non-stick pan and add 1/2 tablespoon of sesame oil, chopped garlic and chili peppers. Keep stir frying them until it changes color.
• Next, add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1/2 tablespoon of sugar and 1/2 cup of water. Stir them a little bit and add corn starch mixture (3 teaspoons of water and 2 teaspoons of corn starch). Last, add the pan fried eggplants and green onion, then mix them with the sauce.

ASIAN AUBERGINE & PORK HOTPOT

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat 2 tbsp of the oil in an ovenproof sauté pan and brown the meat well (you may have to do this in batches), then scoop out of the pan. Add the rest of the oil and the aubergine, brown on all sides, scoop out and add to the pork. Tip the sugar into the pan and leave to caramelise slightly, then return the pork and aubergine to the pan with the star anise and cinnamon, then coat in the sticky caramel.
• Add the onions, ginger and half the chilli, and cook for a few mins with the pork. Add the coriander stalks and splash in the fish sauce and enough water to come about a third of the way up. Cover and place the dish, undisturbed, in the oven for 1 hr, then remove from the oven and add the lime juice and more fish sauce to taste. Stir through half the coriander leaves and the remaining chilli, and scatter over the rest of the coriander. You should have a hotpot of tender meat with soft aubergines all in a punchy little sauce.

SPICY EGGPLANT AND PORK HOT POT

Steps:

• Heat oil in a heavy based casserole dish or saucepan over high heat.
• Cook eggplant for 4 min, stirring often.
• Place eggplant on paper towel. Then drain all but 1 tBsp oil from pan.
• Cook pork mince, chilli-garlic sauce, ginger and spring onions for 3-4 min, sitrring often.
• Combine chicken stock, soy sauce, cornflour and caster sugar in a small bowl. Add to pan with eggplant, turn heat off but don't remove the pan, and quickly stir for 2-3 min until sauce is thickened.
• Serve with steamed white rice.

YU XIANG QIE ZI (SICHUAN EGGPLANT)

Steps:

• Roll cut washed eggplants into long strips (try to keep some skin on each one). Then soak the eggplant strips in salty water for around 15 minutes. Move out and drain. Coat with starch (optional but I recommend using since this helps the sauce attaching on the eggplants)
• Prepare a bowl; mix all the ingredients for stir fry sauce. Then set aside.
• Heat up 2 tablespoons of oil in wok or a pan and fry the eggplants until slightly browned by batches.
• Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Add doubanjiang and chopped pepper to continue cooking for 1 minute for red oil. Add garlic, chopped peppers, green onion white part and ginger to stir-fry for the aroma.
• Stir in the sauce. Cook for a while until the sauce is thickened. Mix well and make sure the eggplants are well coated.
• Move from wok, sprinkle chopped green onion! I highly recommend serving this with steamed rice. The magic sauce can turn plain steamed rice into something extremely delicious.

SPICY EGGPLANTS WITH MINCED PORK IN CLAY POT

Steps:

• Method:.
• Rinse eggplant. Trim and julienne as picture shown. Soak in water with a bit of salt dissolved for a while. Drain well. Marinate pork mince for 20 minutes.
• Heat 2 tablespoons of oil in a clay pot over medium. Sauté half of the minced garlic, shallot, ginger and chili bean sauce. Add eggplant and stir fry constantly. Also add hot water bit by bit all the way of stir frying. Don't add too much water at a time, just add small amount to avoid burning or sticking to the bottom of clay pot. Coat the eggplant with sauce evenly, then add some boiling water to simmer until eggplants softened.
• While stir frying the eggplant, use another frying pan to heat some cooking oil. Add another half of minced garlic, shallot, ginger and chili bean sauce until aromatic. Add pork and stir fry until cooked.
• When the eggplant is softened, toss the minced pork in clay pot. Stir fry quickly. Turn heat to medium. Add seasoning and continue to cook. Bring it to boil. Add thickening to your preference. Serve hot.
• Note:.
• It's not necessary to soak the julienned eggplant in water with salt. But this step would help to remove its bitterness and keep its purple colour fresh from cooking. Or simply peel off the skin instead.