Name: Braised Pork Belly and Eggplant in Chili Bean Sauce
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 4 dried Chinese mushrooms, soaked in hot water for 20 minutes, stalks discarded, sliced; 4 large spring onions, sliced lengthways small handful of chopped cilantro leaves; 2 tablespoons chili bean sauce; 2 cups vegetable stock; 1 large eggplant, cut into ½ in cubes; pinch of salt and freshly ground black pepper; 2 tablespoons dark soy sauce; 1 tablespoon light soy sauce; 2 garlic cloves, chopped; 16 oz pork belly, chopped into rectangular pieces ½ in thick; 1 tablespoon freshly grated ginger; 2 tablespoons peanut oil; 4 large chilies, seeded and chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

China Modern

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