Eva Pau's Chinese braised aubergine and minced pork with garlic, soy & vinegar recipe

Eva Pau's Asian Kitchen airs Wednesdays at 8:30pm on RTÉ One.

Ingredients

Serves 2

  • 250g minced pork
  • 350g Aubergine (approximately 3 x long aubergines)
  • 2 cloves of garlic
  • 2 stalks of spring onion
  • 5 slices of ginger
  • ½ small onion
  • 1 red medium chilli (optional garnish)


Marinade for Pork:

Sauce:

Method

  1. Cut the aubergines into medium 2 inch sized pieces.
  2. Slice the garlic, ginger, scallion and onion. Add all the marinade ingredients into the pork and mix well. Set aside.
  3. Mix all the ingredients for the sauce and set aside.
  4. Pan fry the ginger, garlic, onion for 3 minutes, then add the minced pork and stir fry for a further 4 mins. Add the aubergines and the sauce. Turn the heat to medium, put the lid on and slowly braise it for 5 minutes or until the aubergines are nice and soft.
  5. Take off the lid, add two thirds of the scallion and chillies ( if using) and let it simmer for a further 1- 2 minutes, until the sauce has reduced and the aubergines are nicely glazed.
  6. Sprinkle some scallion and red chillies for garnish and serve with some jasmine rice.