What do you call it again? Copycat recipes?
Might be just that. This spicy Szechuan eggplant with ground pork is an amazing dish that I tasted for the very first time in Hong Kong a couple of years ago. We landed in Hong Kong around 7 am, early in the morning. I get so grumpy when I’m jet lagged. And the hubs just knows what to do about it.
First off he brings me to a good coffee place. Followed by a powerful meal in a food court nearby. That’s where he ordered this dish. Eggplants and pork mince. That woke me up. What a delicacy!
Spicy Szechuan Eggplant & Pork
Lord, that flavor just blew me right off my socks in a second flat!
I was so crazy about it and wondered why I hadn’t cooked that one up yet. Swearing I am going to throw myself into the very secrets behind Szechuan cuisine and stuff once I get back home.
You probably recognise that state of foodie frenzy.
Nevertheless it did take a while though before I finally shoved this recipe into my weekly menu. Verdict: great flavor, also an absolute flashback to that morning when we had the same dish in a Szechuan food court in the heart of Hong Kong’s Kowloon district. Not the perfect copy dish, but seriously close to the true Szechuan flavors we tasted back then.
Do you love this Hong Kong style eggplant dish?
Then also check out another Hong Kong specialty: my fried green beans in XO sauce!
- 1 large fresh eggplant
- 3,5 oz ground pork (100 g)
- 1 cup beef stock (240 ml), warm
- 3 tbsp dark soy sauce
- 2 tbsp hot chili sauce
- 1 tsp toasted sesame oil optional
- 2 tbsp fish sauce
- garlic powder
- 2 tbsp vegetable oil
- Pour the vegetable oil in a large non-stick pan. Add half of the soy sauce, a pinch of garlic powder, half of the chili sauce and half of the fish sauce. Place the pan over medium-high heat.
- Stir well. Once the oil and sauces start to simmer, add the ground pork.
- Stir well and cook the pork mince for 4 to 5 minutes until a little browned and cooked through.
- Then transfer the mince to a clean plate and put it aside until needed later on. Leave the remaining soy sauce mixture in the pan. Slice and chop the eggplant into thick sticks and add it to the pan.
- Pour in ¾ cup (180 ml) of the beef stock and add the sesame oil (optional), the rest of the soy sauce, fish sauce and chili sauce.
- Don’t stir the eggplant but put a lid on the pan and cook the eggplant for 7 to 8 minutes until very soft. The beef stock should have disappeared more or less.
- Then pour in the rest of the beef stock.
- Shake the pan and transfer the cooked eggplant to a large serving bowl. Add the cooked for mince to the pan again.
- Stir the mince, turn the heat off and check the seasoning. Add extra hot chili sauce, soy sauce or fish sauce to taste if necessary.
- Pour the pork mince and remaining sauce over the eggplant. Serve hot.