Braised Eggplant with Pork
A comforting Chinese home-style dish where tender eggplant is caramelized with savory pork in a sweet soy glaze. The eggplant becomes melt-in-your-mouth soft while absorbing all the delicious flavors.
Story
This classic dish transforms simple eggplant into something extraordinary. The key is getting that beautiful golden-brown color on the eggplant before adding the pork—this creates depth of flavor. The touch of sugar balances the savory soy sauce perfectly.
Ingredients
Chinese eggplant (or Japanese eggplant)
2 medium (about 400g)
Pork belly or lean pork
200g, sliced thin
Vegetable oil
3 tablespoons
Scallions
2, white and green parts separated
Garlic
3 cloves, minced
Light soy sauce
2 tablespoons
Granulated sugar
1 tablespoon
Salt
to taste
Water
3-4 tablespoons
Instructions
1
Prep the ingredients
Cut eggplant into thick rounds or lengthwise strips. Pat dry with paper towels to remove excess moisture. Slice pork thinly. Separate scallions—chop the white parts and set aside the green tops.
2
Brown the eggplant
Heat 2 tablespoons oil in a wok or large skillet over medium heat. Add scallion whites and let them sizzle for 10 seconds. Add eggplant in a single layer and cook, turning occasionally, until golden brown on both sides, about 5-6 minutes. Remove to a plate.
3
Cook the pork
Add the remaining tablespoon oil to the wok. Add pork slices and stir-fry over medium heat until they lose their pink color and become fragrant, about 3-4 minutes. The pork should be just cooked through. Set aside with the eggplant.
4
Build the sauce and combine
Reduce heat to low. Add sugar to the wok and let it melt and turn a light amber color, about 30 seconds. Carefully add the eggplant and pork back to the wok. Pour in soy sauce and 3-4 tablespoons water. Toss everything together and simmer for 2-3 minutes until the sauce coats everything. Add minced garlic and half the scallion greens. Season with salt to taste. Serve topped with remaining scallion greens.
