Braised Eggplant, Pork, and Mushrooms

Name: Braised Eggplant, Pork, and Mushrooms
Yield: Makes 2 to 3 servings as a main dish or 4 to 6 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: 2 dried small hot red chiles; 2 tablespoons minced garlic; 6 to 8 ounces ground pork; 2 tablespoons vegetable oil; ⅓ cup chopped cilantro; 3 ounces enoki mushrooms, trimmed of ends, rinsed, and separated (optional); 2 tablespoons soy sauce; 3 tablespoons Chinese rice wine (shaoxing) or dry sherry; ¼ teaspoon ground black pepper; 1 tablespoon black vinegar or balsamic vinegar; 1 tablespoon sugar; 12 ounces Asian eggplant or globe eggplant (see note); ¾ cup water

Preparation info

Makes
2 to 3
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

The chef at Kwang Fu Cha Fung braises eggplant with pork, chiles, garlic, and soy sauce until the spongy vegetable softens into creamy morsels packed with robust flavors. He finishes the dish with long, slender enoki mushrooms to add a slightly crisp texture.

Ingredients

12 ounces Asian eggplant or globe eggplant (see note)
¾ cup water

Asia
China
Taiwan
Main course
Side dish

Method

Trim off the stem ends from the eggplant. If using Asian eggplant, slice into 2-inch lengths, and then cut lengthwise into ½-inch-thick wedges. If using globe eggplant, cut into ½-inch cubes. In a small bowl, mix the water, wine, soy sauce, sugar, vinegar, and pepper.
Place a 14-inch</