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