Braised Pork & Eggplant

Name: Braised Pork & Eggplant
Yield: 4 Servings
Cuisine: Chinese
Ingredients: Steamed rice for serving; ½ tsp cornstarch; Freshly ground black peppercorns; 1 tsp Chinese five-spice powder; 2 Tbsp brown sugar; 4 cloves garlic, minced; 2 green onions, thinly sliced; 4 thin slices peeled fresh ginger; ½ lb (250 g) Asian eggplants, cubed; ¼ cup (2 fl oz/60 ml) dry sherry; ⅓ cup (3 fl oz/80 ml) soy sauce; 1½ lb (750 g) boneless pork shoulder, trimmed and cubed; 4 Tbsp (2 fl oz/60 ml) canola oil

Preparation info

4
Servings

Difficulty
Medium

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

This recipe is a good example of how just a small amount of Chinese five-spice powder can permeate an entire dish. Soy sauce, sherry, and a touch of brown sugar help balance the flavors. With chunks of pork and cubes of eggplant, it’s a perfect savory one-dish meal when served over rice,

Ingredients

4 Tbsp (2 fl oz/60 ml) canola oil
1½

Asia
China
Main course
Spicy

Method

Heat a Dutch oven or large, deep frying pan over high heat until very hot. Add 2 tablespoons of oil. Add pork in single layer and sear until golden on all sides, 8–10 minutes total. Using slotted spoon, transfer pork to a plate.

In a large bowl, stir together