Gok Wan's Braised Aubergine With Pork Recipe

Cooking Directions

• STEP 1.Start by marinating the pork with soy sauce, rice wine, and cornstarch for 15 minutes.
• STEP 2.Heat oil in a wok or large pan and stir-fry the marinated pork until browned. Remove from the pan and set aside.
• STEP 3.In the same pan, add more oil and stir-fry the aubergine until slightly softened.
• STEP 4.Return the pork to the pan and add garlic, ginger, and chili flakes. Stir-fry for a minute.
• STEP 5.Pour in the sauce mixture of soy sauce, oyster sauce, sugar, and water. Bring to a simmer and cover the pan.
• STEP 6.Let it braise for about 15-20 minutes until the aubergine is tender and the sauce has thickened.
• STEP 7.Garnish with spring onions and serve hot with steamed rice or as a side dish.

Cooking Tips

• Make sure to cut the aubergine into evenly sized pieces for even cooking.
• You can adjust the amount of chili flakes according to your spice preference.
• For a vegetarian version, you can substitute the pork with tofu or mushrooms.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave until heated through before serving.
• Serve the braised aubergine with pork as a main course with steamed rice or as a side dish with other Chinese dishes.