Cantonese Chinese · China

Braised Pork with Preserved Eggplant

Name: Braised Pork with Preserved Eggplant
Total time: 150 min
Yield: 4 servings
Cuisine: Cantonese Chinese
Ingredients: 1 lb pork belly, cut into 1-inch cubes; 1 cup preserved eggplant; 1/4 cup soy sauce; 1/4 cup oyster sauce; 1 tablespoon rice wine; 1 tablespoon vegetable oil; 2 garlic cloves, minced; 1 teaspoon ginger, minced; 1 cup pork broth

Tender braised pork cooked with preserved eggplant in a savory sauce.

150 minutes4 servings

Braised Pork with Preserved Eggplant — Photo: FotoosVanRobin Photostream · CC BY 2.0

Method

Heat oil in a large pot over medium heat. Sauté garlic and ginger until fragrant.
Add pork and cook until browned on all sides. Add preserved eggplant and stir.
Pour in soy sauce, oyster sauce, rice wine, and pork broth. Bring to a simmer.
Cover and simmer for 1.5-2 hours until pork is tender. Adjust seasoning as needed.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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