Chinese Pork With Eggplant Recipe


  • 1 ½ pounds pork butt, sliced thin across the grain
  • 2 large long chinese eggplants, sliced into chunks


  • 2 Tbsp. soy sauce
  • 1 Tbsp. oyster sauce
  • 1 Tbsp. sherry
  • 1 tsp. sugar
  • 1 tsp. cornstarch
  • Marinate meat in the marinade for at least 15 minutes to an hour.

  • 1 Tbsp. oyster sauce
  • 1 Tbsp. soy sauce
  • 2 tsp. sugar
  • 2 tsp. white vinegar
  • 1 14 oz. chicken broth
  • ¾ cup water
  • 2 Tbsp. cornstarch

Chinese Pork With Eggplant Recipe

  1. Place all SAUCE ingredients in a bowl or measuring cup and set aside. Stir well before adding to wok.
  2. To prep the eggplant: Chop off the ends and discard. Cut long eggplant into 2 inch sections, then slice those pieces in half. Place 1 Tbsp. kosher salt in a bowl with the eggplant and fill with cold water. Let soak in the salted water for at least 15 minutes. Drain well.
  3. Heat a wok on med high. Add about 2 Tbsp. oil to the pan and place the eggplant pieces in the wok to brown cut side down. Cook for about 2 minutes per side and transfer to a plate and set aside. Repeat until all the eggplant has been cooked.
  4. Add a couple of Tbsp. oil to the same wok and brown the meat well. Add back the eggplant. Stir the sauce to mix well then pour into the wok. Bring to a boil and stir until the sauce thickens. Garnish with green onions.

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