Stir-Fried Pork & Eggplant

Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

The pork becomes the dressing for the eggplant in this dish. By the way, this is just as great with only the pork and the sauce over a bowl of rice if you have an aversion to eggplant.


  • 150 g ( oz) minced (ground) pork belly
  • 1 eggplant (aubergine), cut into large dice
  • vegetable oil, for deep-frying
  • 2 spring onions (scallions), sliced
  • 1 knob of ginger, peeled and finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon hot bean paste
  • 2 teaspoons shaoxing
  • 2 tablespoons light soy sauce
  • 2 teaspoons sugar
  • 4 tablespoons fresh chicken stock
  • 2 spring onions (scallions), cut into julienne
  • a pinch of Sichuan pepper


    Heat the oil in a wok or deep-fryer until almost smoking (180°C/350°F), and deep-fry the eggplant in batches until golden brown, then drain on paper towel. Carefully pour out the oil and wipe the wok clean.

    Heat 3 tablespoons of vegetable oil in the wok, add the minced pork and stir-fry until the meat begins to colour. Add the sliced spring onions, ginger, garlic and hot bean paste and stir-fry until fragrant. Deglaze the wok with the shaoxing, add the soy sauce, sugar and chicken stock, and return the eggplant to the wok and simmer until the sauce thickens slightly. Spoon the eggplant onto a serving plate, top with the julienned spring onions and sprinkle with Sichuan pepper.