Minced Pork with Eggplant
My own version of minced pork with eggplant in a Filipino palates is cooked in a savory oyster sauce, fish sauce and with a spiciness and sweetness.
Servings: 2 people
- 1 whole whole minced garlic
- 1 pc medium size minced onion
- 1 pc small minced ginger
- 100 g minced pork
- 3 medium sized eggplants
- 2 tbsps oyster sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp sweet chili sauce
- 3 tbsps water
- 1 tsp cornstarch
- 1 pinch pepper
- 2 tbsps cooking oil
Wash and cut your eggplant lengthwice. Soak it in a salt water or water to prevents it getting darker. I usually soak it in a salted water also to prevent it from absorbing too much oil from the wok and becoming greasy. This technique is really useful if you are going to stir fry.
In a wok, heat cooking oil, saute garlic and onion until the fragrance comes out. Add minced pork, stir it constantly until golden brown. Add eggplant and stir fry for few minutes.
Add the mixture sauce, mix thoroughly until the sauce coated in the eggplant and braise it a slow cooking.
Lastly, add the extra seasoning like soy sauce or fiah sauce as your preference and if needed and continue cooking until the eggplant builds the flavor and becomes tender.
Serve with rice.
Garnish it with spring onion, red chilli, chilli sauce to make more spicy or fried garlic as your choice.
Soaking eggplant in salted water, you need to wash it again and squeeze to avoid too salty.