Chinese-style eggplants with braised ground pork
Although it is most famous for its xiaolongbao, Din Tai Fung's menu lists so many other dishes that are worth trying. The braised eggplant is one of them. This is how we reproduce it at home -- with five-spice powder, Sichuan pepper, garlic, ginger and chilies.
Servings 3 people
Ingredients
- 250 grams ground pork (half pound)
- 1 teaspoon salt
- ¼ teaspoon ground Sichuan peppercorns toasted in an oil-free pan before grinding
- ½ teaspoon five-spice powder
- ¼ teaspoon grated ginger
- ½ teaspoon grated garlic
- 1 tablespoon grated onion
- ½ teaspoon pepper flakes
- 2 tablespoons oyster sauce
- ½ teaspoon sugar
- 3 eggplants
- ¼ cup cooking oil
- 2 teaspoons cornstarch
- 1 cup bone broth or water although the dish won't taste as rich
- 1 tablespoon soy sauce (you may need more)
- 1 teaspoon rice vinegar
- ½ teaspoon sesame seed oil
- toasted sesame seeds
Instructions
- In a mixing bowl, mix together the ground pork, salt, ground Sichuan peppercorns, five-spice powder, grated ginger, garlic and onion, pepper flakes, oyster sauce and sugar. Set aside.
- Cut the eggplants into halves vertically, then cut each half into two to three equal portions.
- Heat the cooking oil in a frying pan.
- Fry the eggplants on both sides just until done.
- Scoop out the eggplants and lay on a plate lined with paper towels.
- Pour off the oil from the pan leaving only a tablespoonful.
- Reheat the oil and spread the ground pork mixture on the entire bottom of the pan.
- Cook the ground pork until well browned.
- Stir together the starch, broth, soy sauce and sesame seed oil.
- Pour the starch mixture into the browned pork and cook until the sauce is thick and clear.
- Taste the sauce. If too bland for you, drizzle in a tablespoon or so of soy sauce.
- Arrange eggplants on a plate and spoon the ground pork over them.
- Garnish with toasted sesame seeds and serve at once.
