Pork Mince And Aubergine Recipes

PORK MINCE AND AUBERGINE STIR-FRY

Steps:

• Mix all the sauce ingredients together in a bowl and adjust seasoning to taste. Heat a little oil in a wok until almost smoking. Add the pork mince and cook until it changes colour. Add the aubergine with about 10 tbsp water and cook for about 3-4 minutes until the aubergine has softened. Add the sauce to the pan and stir through before adding the slaked cornflour, white wine vinegar and sesame oil.When the sauce has thickened, it's ready to seive.

CHINESE AUBERGINE & MINCED PORK

Steps:

• Mix the stock, Doubanjiang paste, soy, sesame oil, Shaoxing wine, fish sauce, sugar and white pepper in a bowl, set aside
• Slice the aubergines into half lengthwise, then make 2cm half-moon slices
• In a wok over high heat with some oil, cook the aubergine in batches until they start to colour slightly; make sure they are cooked through but not too soft, and set aside to drain on kitchen paper
• In the same wok, add a little more oil and heat to medium-high; add the minced pork and cook until it's starting to brown; add ginger and garlic, whole chillis and spring onions. Continue to cook for a few minutes
• Add eggplants and the mixed sauce into the pan, mix well and heat through
• Remove onto a serving platter, garnish with spring onions and red chillis
• Serve hot with steamed white rice
• Enjoy!

PORK MINCE AND AUBERGINE

Steps:

• Fry finely chopped ginger and crushed garlic.
• Fry pork, until browned, breaking it up as you go.
• Add around 200 ml of water, then the chicken stock, then the sugar, sake and soy sauce.
• Add the peeled, chopped and boiled aubergine.
• Simmer for 10 minutes.
• Add the potato starch and water mixture, and simmer until thickened.

PORK & AUBERGINE NOODLE STIR-FRY

Steps:

• Heat the oil in a wok or high-sided frying pan and fry the mince for 5-8 mins, until brown and starting to crisp at the edges. Add the aubergine and stir-fry for another 15 mins until soft and translucent.
• Meanwhile, cook the noodles following pack instructions, then drain. Mix the soy sauce, vinegar, cornflour and 2 tbsp water together in a small bowl and set aside.
• Add the grated ginger and ginger matchsticks, the garlic and chilli to the mince and stir-fry for a minute before adding the spring onion and pak choi. Stir-fry for another few minutes before adding the sauce. Bring to a bubble and cook until the sauce has thickened slightly and coats the aubergine. Scoop half the stir-fry into a bowl and leave to cool for your leftover pork & aubergine lettuce cups. (See tip, below.)
• Toss the drained noodles with the remaining stir-fry in the wok until the noodles are coated in the sauce. Divide between warmed bowls.

FISH-FRAGRANT EGGPLANT WITH MINCED PORK

Steps:

• Leaving the skin on, cut the eggplants in half lengthways. Then cut them into 3-4 cm (1¼-1½ inch) chunks, to end up with approx. 12-16 pieces (depending on the size of your eggplants).
• Finely chop the garlic, chile, ginger, and cilantro, taking care to keep the chile and coriander separate. Mix all the sauce ingredients together in a bowl. Tip the minced pork into a separate bowl, then add the marinade ingredients and mix well.
• Now build your wok clock: place your eggplant pieces at 12 o'clock, then arrange the garlic, ginger, marinated minced pork, chile, the sauce bowl and lastly the cilantro clockwise around the plate.
• If deep-frying, put the vegetable oil into a wok and heat to 350°F, or use a wooden skewer or wooden chopstick to test by placing the tip in the oil: if the wood starts to fizz after a second or two, the oil is hot enough. Carefully add the eggplant pieces and fry for 3 minutes, to immediately seal in their moisture and flavor. Have a metal or ceramic bowl ready with a metal sieve placed on top. Pour the eggplant and oil into the sieve to drain the excess oil, setting the aubergine aside for later.
• If you prefer to pan-fry rather than deep-fry, place the eggplant pieces in a mixing bowl and massage well with 1½ Tbsp. of oil. Heat a frying pan on a medium heat and cook the eggplant, flesh side down, for 3-4 minutes per side, until both sides are browned. Put into a bowl and set aside for later.
• Return the wok to the hob on a medium-high heat. Add the ginger and garlic, immediately followed by the minced pork, and begin to stir-fry, breaking up the meat and browning it well. Bring the wok to a high heat and, once smoking hot, add the sauce and bring to a vigorous boil. Put the aubergine back into the wok and reduce the heat to medium-low, allowing the sauce to simmer and caramelize around the eggplant pieces. Cover with a lid and boil for 8-10 minutes, stirring occasionally.
• Scatter over the chopped cilantro and serve.