pork slices and roasted eggplant

How to Make Braised Eggplant with Pork: A Step-by-Step Guide

Braised eggplant with pork is a beloved Chinese dish, celebrated for its tender eggplant, savory pork, and rich, umami-rich sauce. Here’s a simple yet delicious recipe to recreate it at home.

Ingredients:

- 2 Chinese eggplants (about 500g), cut into 3-inch strips

- 150g pork loin, thinly sliced

- 2 garlic cloves, minced

- 1 tbsp ginger, grated

- 2 green onions, chopped

- 3 tbsp cooking oil

- For the sauce: 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 tbsp cornstarch, and ½ cup water.

Steps:

1. Prep the eggplant: Soak the eggplant strips in salted water for 10 minutes to remove bitterness, then pat dry.

2. Cook the pork: Heat oil in a wok over medium-high heat. Stir-fry the pork until browned, then remove and set aside.

3. Stir-fry eggplant: Add more oil if needed. Sauté eggplant strips until golden and tender (about 5-7 minutes).

4. Combine: Return pork to the wok. Add garlic and ginger, stir-frying until fragrant (30 seconds).

5. Simmer: Pour in the sauce mixture, bring to a boil, then reduce heat and simmer for 2-3 minutes until the sauce thickens.

6. Garnish and serve: Sprinkle with green onions. Serve hot with steamed rice.

Tips: For extra flavor, use dark soy sauce for color and a pinch of chili flakes for mild heat. Enjoy this comforting dish with its perfect balance of sweet, salty, and savory tastes!