Braised Pork Belly and Eggplant in Chili Bean Sauce

Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
China Modern: 100 Cutting-Edge, Fusion-Style Recipes for the 21st Century

By Ching-He Huang

Published 2006

  • About

This dish is a chili winter warmer – the pork belly is fatty yet satisfying and soaks up the delicious juices of the fiery stew, while the eggplant absorbs all the flavors like a sponge. When you’re short on time, cook this in a wok, like a stir fry, which is what I usually do – just follow the method below. However, if you have a free lazy Sunday afternoon, try cooking this dish as a casserole for 45 minutes, adding the eggplant about 20 minutes after the start of cooking and the spring on