Chinese cuisine

Medium

Braised Eggplant With Pork Broth

This Braised Eggplant is infused with aromatic pork broth in Chinese spices. Deep-frying before braising enriches the texture of the eggplant while the interior remains tender.

Chef John Zhang

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Recipe

PRE TIME: 20 min

COOKING TIME: 2 hr 12 min

TOTAL TIME: 2 hr 32 min

4 SERVING

Ingredients:

1 count Large Eggplant, Peeled And Sliced Into ½-inch Pieces
2 count Green Onion, Diced
1 count Ginger, Diced
6 count Red Chili
1 count Cinnamon Stick
2 piece Bay Leaf
2 count Star Anise
2 lb. Pork Belly, Cooked In Water And Drained
3 tbsp. Vegetable Oil
1 tbsp. Shaoxing Wine
2 tbsp. Soy Sauce
3 cup Water
2 tbsp. Brown Sugar
0.5 tsp. Salt
1 tbsp. Hoisin Sauce
1 tsp. Sugar
1 tsp. Maggi Liquid Seasoning
30 count Garlic Cloves, Peeled

Directions:

Step 1

Heat a wok or deep non-stick pot with 1 tbsp vegetable oil, stir in the ginger, green onion, red chili, cinnamon stick, bay leaf, star anise, cooked pork belly, and stir fry for about 2-3 minutes.

Step 2

Pour in the soy sauce and cook for another 1-2 minutes.

Step 3

Add in the hot water, salt, and simmer for about 2 hours under medium-low heat until the sauce has reduced 50%.

Step 4

Drain the sauce and remove all the cooked ingredients.

Step 5

Heat the wok or pot with 4 cups of vegetable oil, fry the garlic until browned. Set aside.

Step 6

Fry the eggplant until browned for 1~2 minutes. Drain and set aside.

Step 7

In the same wok, stir in fried garlic, hoisin sauce, pork broth, sugar, maggi liquid seasoning, eggplants, and braise for 3~5 minutes.

Step 8

Serve hot.

Final Notes

Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping sauce. It is darkly-colored in appearance and sweet and salty in taste. Hoisin sauce is carried in most supermarkets with international food sections.