Braised Eggplant with Minced Pork - 肉沫茄子

Method10 steps · about 1 hr 5 min

1. 1

   Step 1: Dissolve 1 tsp salt in all 8 cups brining water in a large bowl. Add all 2 lb cubed eggplant and soak for 15 minutes. Drain and discard the brine, then squeeze excess water from the eggplant with clean hands or a clean dish towel. Set the drained eggplant aside; prepare the pork during this soak.

   Drain soaked eggplant · 15 minUses 1 tsp salt for the eggplant brine · 8 cups water for eggplant brine · 2 lb eggplant, cubed

   
2. 2

   Step 2: In a separate bowl, mix all 8 oz ground pork with 2 tsp Shaoxing wine, ¼ tsp white pepper, 2 tsp light soy sauce, ½ tsp sesame oil, ½ tsp cornstarch and the separate 2 tsp marinade water. Cover and marinate in the refrigerator for 15–20 minutes, checking from 15 minutes, while preparing the remaining ingredients.

   Check marinated pork · 15 minUses 8 oz ground pork · 2 teaspoons Shaoxing wine · ¼ teaspoon ground white pepper · 2 tsp light soy sauce for pork marinade · ½ teaspoon sesame oil · ½ teaspoon cornstarch · 2 tsp water for pork marinade

3. 3

   Step 3: Before heating the wok, dice the half bell pepper, mince the ginger and garlic, chop the red chili and optional cilantro, and measure the remaining sauces. Cook all 10 oz dry spaghetti in a separate pot of water according to its package directions. Drain and discard the cooking water; keep the cooked spaghetti ready for the finish.

   Uses 10 oz dry spaghetti · Water for boiling spaghetti, as needed

   
4. 4

   Step 4: Heat 1 tbsp from the 4 tbsp cooking oil in a clean wok over medium heat. Add all the diced half bell pepper and fry for about 1 minute. Lift the peppers onto a dish, leaving the wok drippings in the wok, and keep the peppers ready to return at the finish.

   Lift cooked bell pepper · 1 minUses 1 tbsp cooking oil for the bell pepper · ½ bell pepper (diced)

   
5. 5

   Step 5: Add the remaining 3 tbsp cooking oil to the wok drippings from step 4 over low heat. Add all 1 tbsp minced ginger and 1 tbsp minced garlic and cook, stirring, for about 1 minute.

   Add chopped chili · 1 minUses Wok drippings after lifting the bell pepper · Remaining 3 tbsp cooking oil for the aromatics · 1 tablespoon ginger (minced) · 1 tablespoon garlic (minced)

   
6. 6

   Step 6: Add all the chopped red chili (1) to the garlic and ginger from step 5. Cook, stirring over low heat, for another 1 minute.

   Add ground bean sauce · 1 minUses Garlic and ginger frying in wok oil · 1 red chili (chopped)

   
7. 7

   Step 7: Stir all 2 tbsp ground bean sauce into the chili and aromatics from step 6. Cook over low heat for another 1 minute, stirring to keep the paste from catching.

   Add marinated ground pork · 1 minUses Chili, garlic and ginger in wok oil · 2 tablespoons ground bean sauce

8. 8

   Step 8: Add all the marinated ground pork from step 2 to the bean-sauce mixture from step 7 and turn up the heat. Break it up and stir until browned. Add all the squeezed eggplant from step 1 and stir-fry thoroughly for a couple of minutes; both will finish cooking in the covered braise.

   Uses Fried bean sauce and wok aromatics · Marinated ground pork · All drained eggplant from step 1

9. 9

   Step 9: Add all 1 tbsp braising light soy sauce, 1 tsp dark soy sauce, 2 tbsp oyster sauce and 2 cups ready chicken stock to the pork and eggplant from step 8. Mix well, bring to a simmer and cover. Maintain a simmer over medium heat for 15 minutes, until the eggplant is tender and the ground pork reaches at least 71°C; continue cooking if needed. Keep the sauce in the wok to coat the spaghetti.

   Check tender eggplant and cooked pork · 15 minUses Ground pork and eggplant in fried bean sauce · 1 tbsp light soy sauce for braise · 1 teaspoon dark soy sauce · 2 tbsp oyster sauce · 2 cups ready chicken stock

10. 10

    Step 10: Once the eggplant is tender and the ground pork is fully cooked, return all the bell pepper lifted in step 4 and all the drained spaghetti from step 3 to the braise from step 9. Add the ¼ cup cilantro if using. Toss until the spaghetti is hot throughout and well coated, allowing its starch to thicken the sauce. Taste, add finishing salt as needed and serve immediately as four portions.

    Uses Tender eggplant and fully cooked ground pork in sauce · All bell pepper lifted in step 4 · All drained spaghetti from step 3 · ¼ cup chopped cilantro, optional · Salt, to taste at the finish