Sichuan Braised Pork with Eggplant

Name: Sichuan Braised Pork with Eggplant
Yield: Makes 4 Servings
Cuisine: China
Ingredients: Boneless pork shoulder, 1½ lb (750 g), cut into large cubes; Soy sauce, ⅓ cup (3 fl oz/80 ml); Rice wine or dry sherry, ¼ cup (2 fl oz/60 ml); Brown sugar, 2 tablespoons firmly packed; Chinese five-spice powder, 1 teaspoon; Canola or peanut oil, 4 tablespoons (2 fl oz/60 ml); Steamed rice, for serving; Garlic, 4 cloves, minced; Cornstarch (cornflour), ½ teaspoon; Asian eggplants (slender aubergines), ½ lb (250 g), cut into cubes; Green (spring) onions, 2, white and pale green parts, thinly sliced; Fresh ginger, 4 thin slices

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Canola or peanut oil, 4 tablespoons (2 fl oz/60 ml)

Asia
China
Sichuan
Dinner
Main course

Method

Sear the pork

Heat a Dutch oven or large, deep frying pan over high heat until hot and add 2 tablespoons of the oil. Add the pork in a single layer and cook, turning once, until golden brown, 8–10 minutes. Using a slotted spoon, transfer to a plate.