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Spiced pork with eggplant
Spiced pork with eggplant
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Spicy pork with chilies and aromatic ginger creates a delicious flavor explosion.
Ingredients:
  • 60ml (1/4 cup) peanut oil
  • 4 (about 250g) Lebanese eggplants, halved lengthways
  • 2 tsp finely grated fresh ginger
  • 1/2 tsp dried chilli flakes (optional)
  • 6 fresh shiitake mushrooms, thinly sliced
  • 500g lean pork mince
  • 250ml (1 cup) chicken style liquid stock
  • 42.00 gm soy sauce
  • 40.00 ml dry sherry
  • 5.00 gm caster sugar
  • 1/2 tsp sesame oil
  • Shallots, trimmed, sliced, to serve
  • White pepper, to serve
  • Steamed white rice, to serve
Instructions:
  • In a smoking hot wok, cook the eggplant in peanut oil for 3 minutes until soft, then transfer to a paper towel-lined plate.
  • Remove excess oil from wok, leaving 1 tablespoon. Heat the saved oil over high heat. Stir-fry garlic and ginger for 30 seconds until fragrant. Add chili flakes and mushrooms, stir-frying for 3 minutes until mushrooms begin to soften. Add pork mince and stir-fry for 5 minutes or until the color changes, breaking up any lumps with a wooden spoon.
  • Combine eggplant, stock, soy sauce, sherry, and sugar in a pot. Simmer gently, stirring occasionally, for 8-10 minutes until the mixture thickens. Finish with a drizzle of sesame oil, sprinkle with shallots, season with white pepper, and serve with rice.

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