Hot and Salty Egglplant Pork

Hot And Salty Eggplant Pork

By Atika Lim  , ,

May 19, 2016

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A vibrant and full flavoured dish, this beautiful hot & salty eggplant pork is really simple to prepare and is ready in a flash!

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 4 Servings


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


1In 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.

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

3In same wok, stir-fry shallots, chilli paste, ginger and garlic 1 min until fragrant.

4Return 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.

5Scatter with basil leaves and serve with steamed jasmine rice, if desired.

Photo: Bauer/Rob Shaw

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