Sichuan Pork and Braised Eggplant | Marion's Kitchen
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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.
Recipe Options
Ingredients
Servings:
4
Scale:
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Steps
1
Toast the Sichuan peppercorns in a dry frying pan over medium heat for about a minute or until fragrant. Use a mortar and pestle or a spice grinder to grind to a fine powder. Set aside for later.
2
Heat the vegetable oil in a wok or large non-stick frying pan over high heat. Add the garlic, ginger and chillies and stir-fry for half a minute. Add the pork and stir-fry for about 2 minutes. Then mix through the Sichuan peppercorn powder. Now add the soy sauce, vinegar, oyster sauce, sugar, chicken stock and Shaoxing wine. Combine and bring back to a simmer. Add the eggplant and toss to coat. Cover with a lid, turn the heat to medium and simmer for 30 minutes (be sure to check halfway through the cooking time to make sure there’s adequate liquid in the pan. If the mix looks too dry, add a ¼ cup of water).
3
Remove the lid and stir through the corn flour mixture. Stir for a couple of seconds or until the sauce is thick and glossy. Sprinkle over the spring onion and serve.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories680kcal
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Fat45g
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Saturated Fat11g
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Carbohydrates30g
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Fiber6g
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Sugar9g
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Protein36g
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Cholesterol178mg
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Sodium826mg
Percent Daily Values are based on a 2,000 calorie diet.