Sichuan Braised Eggplant with Minced Pork (鱼香茄子) is a highly popular dish in China. It is one of the must-order dishes in Chinese restaurants worldwide. The ingredients are ultra-simple, wonderfully healthy and delicious, and super easy to make at home. I especially love the rich and flavorful sauce that perfectly combines with the soft, moist Eggplant and the tender, juicy Pork.
The combination of flavors and textures are truly comforting and satisfying. You will love to pair this with a big bowl of rice. Sichuan braised Eggplant with Minced Pork is perfect for a weekend dinner or a simple weeknight meal.
EGGPLANT / AUBERGINE
If the long and bright purple Chinese Eggplants are available, you should definitely choose that kind. But where I live in Europe, the short and oval-shaped Aubergine with the dark purple skin is fresher and more common, so I use them (as shown in the ingredient picture below).
Here are the Ingredients:
HOW TO MAKE THIS SICHUAN EGGPLANT WITH MINCED PORK
This Sichuan Braised Eggplant with Minced Pork is Panda-level delicious! For those who don’t know, “Panda-level” is powerful yet tender. This dish is perfect atop or alongside jasmine rice. The sauce is so glossy and the fragrance is amazing!
For another popular Sichuan dish with minced Pork, you can check out The Devil’s Mapo Tofu Recipe. You really need to give this Braised Eggplant with Minced Pork recipe a try! I hope you will enjoy it often!
MORE SICHUAN FOOD RECIPES:
Sichuan Chili Pork Stir-fry with Broccoli
Sichuan Crispy Fried Pork (小酥肉)
Chinese Sichuan Spicy Boiled Fish 四川水煮鱼
Sichuan Kung Pao Shrimp Noodles
Sichuan Spicy Boiled Chicken 四川水煮鸡片
Sichuan Braised Eggplant with Minced Pork
Ingredients
- 2 large Eggplants (about 800 g)
- 250 g Minced Pork
- 5 Garlic Cloves, minced
- 1 tbsp Ginger, sliced
- 3 Green Onions, chopped
- 1 tbsp Sichuan Peppercorns
- 3 Dried Red Peppers, long, cut in small pieces
- 1/2 tbsp Chili Bean Sauce (Doubanjiang)
- 2 tbsp Light Soy Sauce
- 1 tbsp Chinese Black Vinegar
- 1 tbsp Oyster Sauce
- 3 tbsp Chinese Cooking Wine
- 2 tsp Sugar
- 2 tbsp Vegetable Oil
- 1/2 cup Water
Starch Water
- 1/2 tbsp Cornstarch
- 1/4 cup / 60 ml Water
Instructions
- Wash and cut the Eggplant in large chunks. Set aside.
- Grind the Pork in a food processor. Put the Minced Pork in a bowl and set aside.
- In a frying pan, toast the Sichuan Peppercorns on medium heat for about 1 minute. Remove from heat and grind the Peppercorns with a mortar and pestle. Set aside.
- In a wok, add the Vegetable Oil, on medium-high heat. Add the Garlic and Ginger and stir for about 20 seconds. Then add the Dried Red Pepper and Sichuan Peppercorns. Stir until fragrant.
- Add the Minced Pork. Stir for about 2 minutes. Then add the Chili Bean Sauce. Mix well with the Pork.
- Add all the Sauces (Light Soy Sauce, Oyster Sauce, Chinese Black Vinegar, Chinese Cooking Wine), Sugar and Water. Mix well. Then add the Eggplant and toss together. Turn the heat to medium. Cover with a lid. Simmer for about 30 minutes.
- After 15 minutes, check on the Eggplant and make sure there is enough liquid in the wok. Add extra Water if needed.
- Once the cooking is done, mix the Cornstarch with Water, and add 3 tbsp of it to the wok to help thicken up the sauce.
- Before serving, add some chopped Green Onions for garnish. Serve hot!
Video
Notes
- It is best to use Chinese eggplants. If they are not available, you can use Aubergine.
- If you want to tune down the spiciness, you can use less Sichuan Peppercorns and Dried Red Peppers.
- Do not skip the final step of Starch water, this is the magic that brings the glossy sauce together.
English 
Dansk