Fragrant Pork

Name: Fragrant Pork
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT0H32M0.000S
Yield: 3 servings
Cuisine: asian
Ingredients: 6 tablespoons groundnut (peanut) or vegetable oil; 1 eggplant, halved lengthwise, and cut into long 1/2-inch thick slices; Water, as needed; 2 cloves garlic, crushed and finely chopped; 1 tablespoon freshly grated ginger; 1 medium red chile, finely chopped; 7 ounces ground pork; 1 tablespoon Shaohsing rice wine or dry sherry; 2 tablespoons chile bean sauce, see Cook's Note; 7 ounces chicken stock, hot; 2 pak choy or 1/2 head Chinese cabbage, halved and sliced lengthwise; 1 tablespoon clear rice vinegar or cider vinegar; 1 teaspoon toasted sesame oil; 2 spring onions, chopped; 1 tablespoon cornstarch, blended with 2 tablespoons cold water

Recipe courtesy of Ching-He Huang

Watch how to make this recipe.

Fragrant Pork

0 Reviews

In Sichuan cooking, there are over twenty-three different flavours that can be created. 'Yu-shiang' or 'fish fragrant' is just one of these, but this dish does not actually taste 'fishy'. It is a way of describing the almost bouillon-like taste that is derived from using a good stock. Here, the flavour is created using a good chicken stock, chilli bean sauce and rice vinegar. I love cooking this dish time and time again.

Level: Easy
Yield: 3 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 3 servings

Calories

564

Total Fat

45

Saturated Fat

8

Carbohydrates

24

Dietary Fiber

7

Sugar

9

Protein

17

Cholesterol

50

Sodium

147

Total: 32 min
Prep: 25 min
Cook: 7 min

Level: Easy
Yield: 3 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 3 servings

Calories

564

Total Fat

45

Saturated Fat

8

Carbohydrates

24

Dietary Fiber

7

Sugar

9

Protein

17

Cholesterol

50

Sodium

147

Total: 32 min
Prep: 25 min
Cook: 7 min

Ingredients

6 tablespoons groundnut (peanut) or vegetable oil

1 eggplant, halved lengthwise, and cut into long 1/2-inch thick slices

Water, as needed

2 cloves garlic, crushed and finely chopped

1 tablespoon freshly grated ginger

1 medium red chile, finely chopped

7 ounces ground pork

1 tablespoon Shaohsing rice wine or dry sherry

2 tablespoons chile bean sauce, see Cook's Note

7 ounces chicken stock, hot

2 pak choy or 1/2 head Chinese cabbage, halved and sliced lengthwise

1 tablespoon clear rice vinegar or cider vinegar

1 teaspoon toasted sesame oil

2 spring onions, chopped

1 tablespoon cornstarch, blended with 2 tablespoons cold water

Directions

Set a wok over a high heat, and add 4 tablespoons groundnut oil. Fry the eggplant slices with just a splash of water, being careful of the splatter, until softened and golden on the outside. Transfer to a plate, and set aside.
Wipe down the wok, reheat, and add the remaining 2 tablespoons groundnut oil. Stir-fry the garlic, ginger, and chile for a few seconds, and then add the ground pork. Stir-fry for 1 minute, and then pour in the rice wine or sherry. Cook until the meat has browned, and then add the chile bean sauce, and stock. Return the eggplant slices to the wok, along with the pak choy.
Season the dish with the vinegar, and sesame oil, and bring everything to a boil. Stir in the chopped spring onions. Add the blended cornstarch slurry, and stir to thicken the sauce. Serve immediately.