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Thai-style pork with eggplant
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Ingredients:
  • 65.63 gm light soy sauce
  • 36.60 gm fish sauce
  • 10.00 gm caster sugar
  • 1/4 tsp ground white pepper
  • 2 (about 500g) eggplant
  • 36.40 gm peanut oil
  • 2 garlic cloves, chopped
  • 1 small red chilli, finely chopped
  • 500g pork mince
  • 62.50 ml coriander leaves, chopped
  • steamed jasmine rice, to serve
Instructions:
  • Mix soy sauce, fish sauce, sugar, and pepper in a bowl. Set aside. Cut eggplants in half lengthwise and make 1cm-deep cuts in flesh. Steam in a bamboo steamer over simmering water for 20 to 30 minutes until tender. Then, roughly chop.
  • After cooking the eggplant until golden in a hot, oiled wok, transfer it to a plate using a slotted spoon.
  • - Sauté garlic and chilli in a hot wok for 1 minute. - Add mince and stir-fry for 5 minutes until browned. - Incorporate eggplant back to the wok, then pour in soy sauce mixture and add coriander. - Stir-fry for an additional 2 minutes until slightly thickened. - Serve with rice.

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