Tender aubergine slowly braised with savoury minced pork in a rich sauce made with soy sauce, oyster sauce, Chinese black vinegar and soybean paste. Garlic, ginger and spring onion add depth, while a little red chilli provides optional heat.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Serves: 2
Cuisine: Chinese
Course: Main Dish
Tags: Aubergine Recipes · Pork Recipes · Chinese Recipes · Braised Dishes
Ingredients
For the Pork
- 250g minced pork
- 1 tbsp light soy sauce
- 1 tsp sugar
- 2 tsp soybean sauce
- ¼ tsp salt
- 1 tsp Chinese cooking wine
- A sprinkle of black or white pepper
For the Braise
- 350g aubergine, cut into approximately 2-inch pieces
- 2 cloves garlic, sliced
- 5 slices ginger
- ½ small onion, sliced
- 2 spring onions, sliced
- 1 red chilli, sliced (optional)
- Oil, for cooking
For the Sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tsp Chinese black vinegar
- 1 tbsp sugar
- 100ml cold water
To Serve
- Jasmine rice
- Sliced spring onion
- Sliced red chilli, optional
Method
1. Prepare the aubergine
Cut the aubergine into medium-sized pieces, approximately 2 inches in length.
Set aside while preparing the other ingredients.
2. Prepare the pork
Place the minced pork in a bowl.
Add the light soy sauce, sugar, soybean sauce, salt, Chinese cooking wine and a sprinkle of black or white pepper.
Mix well until the pork is evenly coated and set aside.
3. Prepare the sauce
Add the light soy sauce, dark soy sauce, oyster sauce, Chinese black vinegar, sugar and cold water to a bowl.
Mix well and set aside.
4. Cook the aromatics and pork
Heat a little oil in a large frying pan or wok over medium heat.
Add the sliced ginger, garlic and onion.
Stir-fry for approximately 3 minutes, until softened and fragrant.
Add the marinated minced pork and stir-fry for approximately 4 minutes, breaking up the pork as it cooks.
5. Braise the aubergine
Add the prepared aubergine and pour in the sauce.
Stir well to combine.
Reduce the heat to medium, cover the pan with a lid and braise for approximately 5 minutes, or until the aubergine has softened.
6. Reduce and glaze
Remove the lid.
Add approximately two thirds of the spring onion and the sliced chilli, if using.
Simmer for another 1–2 minutes, allowing the sauce to reduce and coat the aubergine with a glossy glaze.
7. Serve
Transfer the braised aubergine and minced pork to a serving dish.
Garnish with the remaining spring onion and sliced red chilli.
Serve immediately with steamed jasmine rice.
Notes
- Don't overcook the aubergine: Cook until tender but still holding its shape rather than allowing it to completely break down.
- For a richer glaze: Allow the sauce to reduce uncovered for the final 1–2 minutes.
- Adjust the heat: Leave out the red chilli for a milder dish or add more for extra heat.
- Use Chinese black vinegar: It adds a distinctive tangy depth to the sauce and balances the sweetness.
- Serving suggestion: Serve with steamed jasmine rice to absorb the savoury braising sauce.
