Braised belly pork with aubergine in chilli bean sauce
By: Ching He-Huang From: Ching's Kitchen
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- Prep time:
- 15 mins
- Cook time:
- 25 mins
- Serves:
- 2-4
Ching-He Huang's hearty stew can also be adapted for vegetarians - simply swap tofu chunks for the meat, and add them after the aubergines are tender...
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Ingredients
- 2 tbsp groundnut oil
- 2 cloves Garlic, chopped
- 2 cm piece Ginger, grated
- 4 large red chillies, seeds removed and chopped
- 4 Chinese dried mushrooms, soaked in warm water for 20 minutes, stems removed and chopped
- 350g pork belly, without bone, chopped into 2cm pieces
- 1 large Aubergine
- 500 ml boiling water
- 3 tbsp Chilli bean sauce, available from Chinese supermarkets
- 3 tbsp dark Soy sauce
- 1 tbsp light Soy sauce
- 4 large Spring onions, sliced lengthways
Method
1. Heat the groundnut oil in a wok over a high heat and fry the garlic, ginger, and chillies for 1 minute, until the garlic begins to colour.2. Add the chopped mushrooms, followed by the pork, and fry briskly for another 2 minutes.
Add the chopped aubergine and stir fry for another 2 minutes.
3. Pour in the boiling water, chilli bean sauce, and the dark and light soy sauces. Simmer, uncovered, until the meat is tender and the aubergines are soft - this should take around 20 minutes
4. Scatter the stew with spring onions and accompany with steamed rice.
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Latest Comment
View all comments (4)I adapted this recipe and used black bean sauce and let the whole thing simmer for 40 mins, until the pork became very tender. Very tasty
i did this yesterday and really enjoyed it and hope to do it again then save this recipe for future use
I really enjoyed the flavour but felt that the belly pork needed cooking for much longer - the recipe states 20 minutes - but the fat remained after 2 hours
Perfect
Really tastey but Hot. I usually double up on the ingredients and half the chilli content.
Freezes well.