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Sichuan Pork and Braised Eggplant | Marion's Kitchen

Name: Sichuan Pork and Braised Eggplant | Marion's Kitchen
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 tbsp Sichuan peppercorns*; 1 tbsp vegetable oil; 3 garlic cloves, finely chopped; 4 cm piece ginger, finely chopped; 3 dried long red chillies, cut into small pieces (or left whole for a milder experience); 300g (10.5 oz) pork mince; 2 tbsp soy sauce; 1 tbsp Chinese black vinegar*; 1 tbsp oyster sauce; 2 tsp white sugar; ½ cup chicken stock; ¼ cup Shaoxing wine (Chinese cooking wine)*; 1 large eggplant (about 500g), cut into large chunks; 1 tsp corn flour (cornstarch) mixed with 1 tsp water; ½ cup finely sliced spring onion (scallions)

Prep Time

10m

Cook Time

40m

Total Time

50m

This Sichuan Pork and Braised Eggplant recipe from Marion's Kitchen is a spicy, flavorful dish that combines tender pork mince, fragrant Sichuan peppercorns, and braised eggplant. Served with a savory sauce made with soy sauce, oyster sauce, and Chinese black vinegar, this dish is perfect for a delicious weeknight meal.