Savory Eggplant Hot Pot With Pork
This flavorful pork and eggplant curry is a tantalizing mix of tender pork, creamy eggplant, and vibrant Thai flavors. The aromatic curry paste infuses the tender pork with a rich and spicy kick, while the eggplant adds a delightful texture to every bite. Finished with a refreshing squeeze of lime juice and fragrant cilantro, this dish is a delicious balance of savory and zesty notes that will surely impress your taste buds.
— Constant Cookbook
Ingredients
- 1 pork tenderloin, about 1 lb.
- Salt, to taste
- 1 lb. slender eggplant
- 2 red Fresno chilies
- 1 Tbs. canola oil
- 2 tsp. Thai red curry paste
- 2 cups chicken broth
- 3 to 3 1/2 tsp. fresh lime juice
- 1 to 1 1/2 tsp. Asian fish sauce
- 1/4 cup fresh cilantro sprigs
Instructions
- Trim the fat and any silvery membrane from the pork tenderloin and cut into 1-inch chunks; season with salt. Trim the ends from the eggplant and cut into 1 1/2-inch chunks. Cut the chilies into rings and discard the seeds.
- In a large saucepan over medium-high heat, warm the oil. Add the curry paste and cook, stirring to break it up, until slightly toasted, 2 to 3 minutes. Add the pork and cook, stirring frequently, until browned, 4 to 7 minutes. Transfer the pork to a bowl.
- Add the eggplant, broth and chilies to the saucepan. Bring to a simmer and cook, stirring frequently, until the eggplant is just tender, about 5 minutes. Return the pork to the pan along with any accumulated juices and simmer until the pork is cooked through, 4 to 5 minutes more. Stir in the lime juice and fish sauce to taste. Garnish with the cilantro sprigs and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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