Chinese Pork and Eggplant Stir-fry
Ingredients
- 500 gPork belly (thinly sliced)
- 2 pcEggplant (aubergine) (in large cubes)
- 3 pcGarlic (minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 3 tbspsoy sauce
- 1 tbspRice vinegar
- 1 tbspBrown sugar
- 1 tspCorn starch
- 4 tbspPeanut oil
- 1 tspSesame oil
- 1 tspGinger ground
- 1 pcHot chili pepper (seeded and minced)
- 15 gFresh ginger (minced)
Method
Melt-in-the-mouth eggplant cubes and pork pieces glazed in a dark, syrupy sauce. The powerful aroma of soy and sesame fills the kitchen as the sauce reduces.
- 1
Slice the pork belly into regular 5mm slices. Cut the eggplants into large 3cm cubes. Mince the garlic, fresh ginger and thinly slice the spring onions, separating the white from the green.
- 2
Heat the peanut oil in a wok. Sauté the eggplants until golden and tender in the center. They should absorb the oil then start to release it. Remove and drain on absorbent paper.
- 3
In the same wok, sear the pork over high heat until the fat is crispy. Add the white parts of the spring onions, garlic, ginger and chili. Let the garlic lightly color without burning.
- 4
Return the eggplants. Pour in the mixture of soy sauce, rice vinegar, sugar and cornstarch diluted in a little water. Stir vigorously: the sauce should coat the food with a glossy sheen. Finish with sesame oil and the green parts of the spring onions.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the wok; fry the eggplants in two batches if necessary so they brown instead of boiling.
- The eggplant is cooked when the flesh becomes translucent and the skin wrinkles slightly.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. The dish is even better reheated as the eggplants finish absorbing the sauce.
