Neil Perry's pork and eggplant stir-fry recipe

Name: Neil Perry's pork and eggplant stir-fry recipe
Cook time: 30 min
Yield: 4
Cuisine: Chinese
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

Neil Perry

Updated February 27, 2018, first published February 26, 2018

Stir-fried pork and eggplant.William Meppem

easyTime:< 30 minsServes:4

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

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. 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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