Eva Pau's Asian Kitchen airs Wednesdays at 8:30pm on RTÉ One.
Ingredients
Serves 2
- 250g minced pork
- 350g Aubergine (approximately 3 x long aubergines)
- 2 cloves of garlic
- 2 stalks of spring onion
- 5 slices of ginger
- ½ small onion
- 1 red medium chilli (optional garnish)
Marinade for Pork:
- 1 tbsp light soy sauce
- 1tsp sugar
- 2tsp of soybean sauce
- 1/4tsp of salt
- 1tsp of Chinese cooking wine
- Sprinkle of black or white pepper
Sauce:
- 1tbsp light soy
- 1tbsp dark soy
- 1tbsp oyster sauce
- 2tsp Chinese black vinegar
- 1 tbsp sugar
- 100ml cold water
Method
- Cut the aubergines into medium 2 inch sized pieces.
- Slice the garlic, ginger, scallion and onion
- Add all the marinade ingredients into the pork and mix well. Set aside.
- Mix all the ingredients for the sauce and set aside.
- Pan fry the ginger, garlic, onion for 3 minutes, then add the minced pork and stir fry for a further 4 mins. Add the aubergines and the sauce. Turn the heat to medium, put the lid on and slowly braise it for 5 minutes or until the aubergines are nice and soft. Take off the lid, add two thirds of the scallion and chillies ( if using) and let it simmer for a further 1- 2 minutes, until the sauce has reduced and the aubergines are nicely glazed.
- Sprinkle some scallion and red chillies for garnish and serve with some jasmine rice.
