4 Servings
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A vibrant and full flavoured dish, this beautiful spicy eggplant pork, which leans on the salty side, is really simple to prepare and is ready in a flash!


  • 1/3 cup peanut oil
  • 500 g pork rashers, rind removed, 1 cm slices
  • 8 small eggplants, halved
  • 4 shallots, sliced
  • 2 tbsps chilli paste
  • 2 tbsps ginger, julienned
  • 2 cloves garlic, crushed
  • ¼ cup chicken stock
  • 2 tbsps sugar
  • 1 tbsp Chinese cooking wine
  • 2 tsps dark soy sauce
  • 2 tbsps water
  • 2 tbsps Chinese black vinegar
  • 1 tbsp cornflour
  • ½ cup Thai basil leaves

In a wok or large frying pan, heat 1 tbsp oil on high. Stir-fry pork in 2 batches, 4 to 6 mins each, until golden brown. Transfer to a plate.


Add remaining oil to wok. Stir-fry eggplant 1 to 2 mins until starting to colour. Transfer to plate with pork.


In same wok, stir-fry shallots, chilli paste, ginger and garlic 1 min until fragrant.


Return pork and eggplant to wok with stock, sugar, wine and soy. Bring to boil. Stir in combined water, vinegar and cornflour. Stir-fry 2 to 3 mins until boiling and thickened.


Scatter with basil leaves and serve with steamed jasmine rice, if desired.

Photo: Rob Shaw/bauersyndication.com.au

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