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Neil Perry's pork and eggplant stir-fry recipe

Neil Perry
Neil Perry

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Stir-fried pork and eggplant.
Stir-fried pork and eggplant.William Meppem

This pork dish is also really good with chicken or prawns – both work well with the eggplant, which is the hero of the dish.

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Ingredients

  • vegetable oil, for deep-frying

  • 1 eggplant, diced into 3cm-4cm pieces

  • 150g minced pork belly

  • 2 spring onions, sliced

  • 2 tbsp finely chopped ginger

  • 2 cloves garlic, finely chopped

  • 1 tbsp chilli bean paste

  • 2 tsp Shaoxing wine

  • 2 tbsp light soy sauce

  • 2 tsp castor sugar

  • 4 tbsp fresh chicken stock

  • 2 spring onions, julienned

  • ​ pinch of ground Sichuan pepper

  • coriander leaves, for garnish

Method

  1. 1. Heat the oil in a wok or deep-fryer until almost smoking (about 180C), and deep-fry the eggplant in batches until golden brown (2 to 3 minutes), then drain on paper towel. Carefully pour out the oil and wipe the wok clean.

    2. Heat 3 tablespoons of vegetable oil in the wok over a high heat, add pork and stir-fry until it begins to colour (3-5 minutes).

    3. Add the spring onion, ginger, garlic and bean paste and stir-fry until fragrant.

    4. Deglaze wok with Shaoxing, add soy sauce, sugar and chicken stock, and return eggplant to the wok and simmer until the sauce thickens slightly (3 to 4 minutes).

    5. Spoon pork and eggplant onto a serving plate, top with the julienned spring onions and sprinkle with Sichuan pepper. 

    Serve with my special fried rice.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/neil-perrys-stirfried-pork-and-eggplant-20180226-h0wn9r.html