Stir Fried Pork and Eggplant

Stir Fried Pork and Eggplant

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Pork belly is wonderful stir fried with Lebanese eggplants (sometimes called Asian or Japanese eggplants). Serve with white rice.


Serves: 3 

  • 2 tablespoons vegetable oil, or as needed
  • 2 cloves garlic, thinly sliced
  • 300g boneless and skinless pork belly, thinly sliced
  • 1 tablespoon vinegar, or to taste
  • 1 tablespoon soy sauce, or to taste
  • 6 Asian or Lebanese eggplants, cut into bite-sized pieces
  • sweet bean paste (tian mian jiang), to taste
  • salt, to taste
  • 2 red chillies, seeded and julienned
  • 2 teaspoons sesame oil

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Pour vegetable oil in a preheated wok or large frypan. Add the garlic and fry until fragrant. Add the pork slices and stir fry for a couple of minutes.
  2. When the meat changes colour, add the vinegar, soy sauce and eggplant. Stir constantly for a few minutes.
  3. Add the sweet bean paste, a pinch of salt and the chillies; stir. Add a little bit of water and mix well.
  4. Cover and cook until the eggplant turns soft. Sprinkle with sesame oil and transfer to a serving dish.

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