Sichuan Braised Pork With Eggplant
This flavorful Chinese-inspired braised pork and eggplant dish is a delightful addition to your dinner table. Tender chunks of pork shoulder and Asian eggplant are cooked in a savory soy sauce-based sauce infused with aromatic spices, resulting in a dish that is both comforting and satisfying. Serve this delicious meal over steamed rice for a complete and satisfying meal that is sure to impress your family and friends. Enjoy the rich and harmonious flavors of this hearty dish with each bite!
— Constant Cookbook
Ingredients
- 4 Tbs. corn or peanut oil
- 1 1/2 lb. boneless pork shoulder, cut into large cubes
- 2 cups water
- 1/3 cup soy sauce
- 1/4 cup rice wine or dry sherry
- 2 Tbs. firmly packed brown sugar
- 1 tsp. Chinese five-spice powder
- 1/2 tsp. cornstarch
- 1/2 lb. Asian eggplant, cut into cubes
- 4 thin slices fresh ginger
- 2 green onions, thinly sliced
- 4 garlic cloves, minced
- Steamed rice for serving
Instructions
- <b>Sear the pork</b>
- Warm a Dutch oven or large, deep fry pan over high heat until very hot and add 2 Tbs. of the oil. Add the pork in a single layer and sear, turning once, until golden brown on all sides, 8 to 10 minutes. Using a slotted spoon, transfer the pork to a plate.
- <b>Braise the pork and eggplant</b>
- In a large bowl, stir together the water, soy sauce, wine, brown sugar, five-spice powder and cornstarch. Return the pan to high heat and add the remaining 2 Tbs. oil. Add the eggplant and saut&#233; until lightly browned and just beginning to soften, about 5 minutes. Using the slotted spoon, transfer the eggplant to a bowl. Return the pan to medium heat, add the ginger, 3 Tbs. of the green onions and the garlic and saut&#233; for about 10 seconds until fragrant. Pour in the soy sauce mixture and bring to a boil. Stir in the seared pork, cover, reduce the heat to low and cook until the pork is tender, 60 to 70 minutes. Uncover, add the reserved eggplant and simmer until the eggplant is tender and the flavors have blended, 10 to 15 minutes. Transfer to a serving bowl, garnish with the remaining green onions and serve with steamed rice. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series,<i> Asian,</i> by Farina Wong Kingsley (Oxmoor House, 2007).
Yield
Serves 4.
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