Braised Pork with Aubergine

Braised Pork with Aubergine


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About this recipe: A succulent, tender and delicious Chinese pork dish. Pork is stir-fried, then braised with aubergines and chillies. Enjoy with freshly cooked white rice.


Serves: 3 

  • vegetable oil, as needed
  • 2 cloves garlic, thinly sliced
  • 300g boneless and skinless pork belly, thinly sliced
  • vinegar, to taste
  • soy sauce, to taste
  • 6 Chinese aubergines, cut into bite-sized pieces
  • sweet bean paste (tian mian jiang), to taste
  • salt, to taste
  • 2 fresh red chillies, seeded and julienned
  • 2 teaspoons sesame oil

Prep:10min  ›  Cook:6min  ›  Ready in:16min 

  1. Pour enough vegetable oil in a preheated wok. Add the garlic and fry until fragrant. Add the pork slices and stir-fry for a couple of minutes.
  2. When the meat changes colour, add the vinegar, soy sauce and aubergines. Stir constantly for a few minutes.
  3. Add the sweet bean paste, a pinch of salt and the chillies; stir. Add a little bit of water and mix well.
  4. Cover the wok and cook until the aubergines turn soft. Sprinkle with sesame oil and transfer to a serving dish.


Chinese aubergines look like purple courgettes. You can find these and sweet bean paste in Chinese/Oriental speciality shops.

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