Chinese Cooking
Simple Chinese Fragrant Aubergine with Pork Mince!
Date: 2025-04-23 16:00:18
Straight from Jeremy’s new book, Hong Kong Kitchen – this is all about bold flavours: ginger, garlic, chilli, and a meaty sauce that soaks beautifully into pan-fried aubergine. Whether you use pork mince or go veggie with shiitake mushrooms, it’s all about that rich, braised depth.
Ingredients:
2 Chinese aubergines (eggplants)
1 clove of garlic
1 large fresh red chilli, deseeded
(optional, depending on preferred
spice level)
½ a thumb-size piece of ginger
a small handful of fresh coriander
100g (3 ½ oz) minced pork (swapsies: 4 finely diced soaked shiitake mushrooms for vegetarians)
400ml (14f oz/1¾ cups) vegetable oil (or less if pan-frying the aubergines)
THE MARINADE
½ tablespoon oyster sauce
½ tablespoon soy sauce
¼ teaspoon sugar
1 teaspoon pure sesame oil
THE SAUCE
1 tablespoon chilli bean paste
½ tablespoon oyster sauce
200ml (7f oz/about ¾ cup) chicken stock
1 teaspoon sugar
1 teaspoon Chinkiang black rice vinegar
½ tablespoon Shaoxing rice wine
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– Simple Chinese Fragrant Aubergine with Pork Mince! –
0:00 – Intro
0:20 – Ingredients & Prep
2:30 – Pan-Frying the Aubergine
3:13 – Cooking the Aromatics & Mince
4:47 – Making the Braising Sauce
6:22 – Simmering, Reducing & Serving Tips
