Hakka Style Braised Eggplant with Minced Pork (客家肉末茄子)

客家肉末茄子 (Hakka Style Braised Eggplant with Minced Pork) is a classic Hakka dish that features tender eggplant braised in a savory minced pork sauce. This comforting and flavorful dish is a staple in Hakka cuisine and is perfect for a satisfying meal.

Hakka Style Braised Eggplant with Minced Pork (客家肉末茄子)

Ingredients

  • 2 large eggplants, cut into bite-sized pieces
  • 250g minced pork
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 green onions, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/2 cup water
  • 2 tablespoons cooking oil
  • Salt and pepper to taste

Instructions

  1. Heat the cooking oil in a large pan over medium heat. Add the minced pork and cook until browned.
  2. Add the garlic, ginger, and green onions to the pan. Stir-fry for 2-3 minutes until fragrant.
  3. Add the soy sauce, oyster sauce, and sugar to the pan. Stir to combine.
  4. Add the eggplant pieces to the pan and stir to coat them with the pork and sauce mixture.
  5. Pour in the water and bring to a simmer. Cover the pan and cook for 15-20 minutes, or until the eggplant is tender.
  6. Season with salt and pepper to taste. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
280 per serving
Protein
18g
Carbohydrates
15g
Fat
16g
Fiber
6g

Supplies

Large pan Cooking spoon Cutting board Knife Measuring spoons Measuring cup

Tools

Stovetop

Serving suggestions

Serve the Hakka Style Braised Eggplant with Minced Pork over steamed rice for a complete and satisfying meal.

Tips & tricks

For a vegetarian version, you can substitute the minced pork with diced tofu for a delicious meat-free alternative.

Cost

$10