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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.
Prep Time10 mins
Cook Time30 mins
Servings: 2 people
Cost: 120


  • 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.
Preparation Tips:
Soaking eggplant in salted water, you need to wash it again and squeeze to avoid too salty.