Braised pork with eggplant is a very common and simple home-style dish, but it's also a staple on restaurant menus. Eggplant is a dish that truly understands the human heart; once it's fully absorbed the flavors, it can soothe a weary soul, making it a must-order for me when I'm out. Slowly simmering the eggplant feels like time itself is being infused into the flavor, bringing a sense of peace.
Materials
Steps for making braised pork with eggplant
Wash the eggplant and cut it into vertical slices.
Add a spoonful of salt and mix well with your hands, ensuring the salt is evenly distributed on the surface of the eggplant.
Mince the fresh pork and set aside.
Chop the garlic and chili peppers and set aside.
After marinating the eggplant to draw out the moisture, squeeze it dry, wash it, and squeeze it dry again.
Add the starch to the wrung-out eggplant and mix well by hand.
Heat oil in a wok, then add the eggplant and stir-fry for about 3 minutes. Remove from heat and set aside.
Heat oil in a wok again, add garlic and chili peppers and stir-fry until fragrant. Then add minced meat and stir-fry.
Mix one spoonful of light soy sauce, one spoonful of dark soy sauce, a pinch of sugar, and some cooled boiled water until well combined.
Add eggplant to the pan and stir-fry for 1-2 minutes.
Pour the prepared sauce into the pot, stir-fry evenly, cover and simmer for about 4 minutes before serving.
You can garnish with chopped green onions after cooking.
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