Fragrant Pork - BigOven 170668

Fragrant Pork

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Fragrant Pork"

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Lovely quick spicy dish. Serve over steaming rice.


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Groundnut Oil
1 Eggplant; halved lengthways and cut into 1cm slices
2 clove Garlic Cloves; finely chopped
1 tablespoon Ginger; grated
8 Thai Chillies; finely chopped
200 grams Pork; minced
Shaoxing rice wine or dry sherry
2 tablespoons Chilli Bean Sauce
200 mililiters Chicken Stock
pak choi or Chinese cabbage; halved and sliced lengthways
clear rice vinegar or cider vinegar
1 teaspoon Toasted sesame oil
1 tablespoon cornflour; mixed with 2 tbsp cold water

Original recipe makes 2



1. Heat a wok until smoking and add two tablespoons of the groundnut oil, then fry the aubergine slices with a splash of water for 3-4 minutes, or until softened and golden-brown all over. Transfer to a plate and set aside.

2. Wipe away the excess oil from the wok, reheat and add the remaining groundnut oil. Heat until smoking. Stir fry the garlic, ginger and chilli for a few seconds, then add the minced pork. Stir fry for one minute, then add the rice wine or sherry. Cook for 3-4 minutes, or until browned, then add the chilli bean sauce and hot chicken stock. Return the aubergines to the wok and add the pak choi.

3. Season, to taste, with the vinegar and sesame oil and bring to the boil. Cook for 3-4 minutes, or until the pork is cooked through, then stir in the spring onions. Add the cornflour paste and stir until the liquid has thickened.

4. Spoon the fragrant pork and aubergines into a serving bowl and serve immediately.


This dish might be too spicy for some so maybe use 1-2 chillies.


Added on Award Medal
Calories Per Serving: 555 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This dish might be too spicy for some so maybe use 1-2 chillies. [I posted this recipe.]
bboynasty 5 years ago
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