Con Poulos
Planning an Asian-themed menu for an upcoming dinner party? This braised pork and eggplant recipe is delicious and budget-friendly. It’d be a great course in a banquet-style menu.
Test Kitchen tip
Serve this simple, Chinese-inspired recipe with thin, egg noodles.
Love cooking Chinese food? Make one of our Chinese recipes – the family will love them!
Ingredients
Method
1.Heat 1 tablespoon peanut oil in a large deep frying pan over medium-high heat; cook half the eggplant, for 1 minute each side or until golden. Transfer to a plate. Repeat with another 1 tablespoon peanut oil and remaining eggplant; transfer to plate.
2.Heat remaining peanut oil in same pan; cook pork for 7 minutes or until golden brown. Add sugar, ginger, garlic, cumin seeds and chilli bean paste; cook, stirring, for 1 minute or until fragrant. Add the stock, cooking wine, soy sauce, vinegar and ¼ cup (60ml) water; stir gently to combine. Cook, covered, on low heat, for 15 minutes. Return eggplant to pan; cook for another 15 minutes or until pork and eggplant are cooked and sauce has thickened slightly.
3.Cook noodles in a large saucepan of boiling water for 2 minutes. Add the beans; cook for another 2 minutes or until tender. Drain well.
4.Serve pork and eggplant mixture on noodles with beans; top with green onion and coriander leaves.
Not suitable to freeze.
Note
