Pork and Eggplant in Hot Garlic Sauce

Nutriscore Rating: 76/100

Savor the bold and vibrant flavors of this Pork and Eggplant in Hot Garlic Sauce, an effortless stir-fry that combines tender pork, caramelized eggplant, and a rich, savory sauce with a spicy kick. Infused with aromatic garlic, ginger, and a tantalizing blend of soy sauce, oyster sauce, black vinegar, and chili paste, this dish is a perfect balance of heat, umami, and tanginess. In just 35 minutes, you can create a restaurant-quality meal that’s ideal for busy weeknights or an elevated dinner at home. Enjoy this mouthwatering dish over steamed rice, garnished with fresh green onions for a burst of color and flavor. Whether you love Asian-inspired recipes or seek a new way to enjoy eggplant, this one-pot wonder is sure to become a family favorite!

Recipe Information

• Prep Time: 20 min
• Cook Time: 15 min
• Total Time: 35 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 300 grams Pork loin or shoulder, thinly sliced
• 2 medium Eggplant, cubed
• 6 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 3 tablespoons Soy sauce
• 2 tablespoons Oyster sauce
• 1 tablespoon Chinese black vinegar (or rice vinegar)
• 2 teaspoons Cornstarch
• 3 tablespoons Water
• 1.5 teaspoons Sugar
• 1 tablespoon Chili paste (e.g., sambal oelek)
• 1 teaspoon Sesame oil
• 3 tablespoons Vegetable oil
• 2 stalks Green onions, sliced for garnish

📝 Instructions

7 steps

1. In a small bowl, combine soy sauce, oyster sauce, black vinegar, water, sugar, and cornstarch. Mix well and set aside.

2. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the pork slices and stir-fry until browned and fully cooked, about 3-4 minutes. Remove the pork from the skillet and set aside.

3. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the cubed eggplant and stir-fry for 5-7 minutes until it becomes tender and slightly golden. Remove the eggplant from the skillet and set aside with the pork.

4. Add the minced garlic, ginger, and chili paste to the skillet. Stir-fry for 30 seconds until fragrant.

5. Return the cooked pork and eggplant to the skillet. Pour in the prepared sauce mixture and stir well to coat all ingredients evenly.

6. Let the sauce simmer for 2-3 minutes until it thickens. Drizzle sesame oil on top and give it a final stir.

7. Garnish with sliced green onions and serve hot over steamed rice.

Nutrition Facts

1 serving (368.8g)

Calories		387
% Daily Value*
Total Fat		24.0 g	31%
	Saturated Fat	5.5 g	28%
	Polyunsaturated Fat	7.7 g
Cholesterol		59 mg	20%
Sodium		756 mg	33%
Total Carbohydrate		20.3 g	7%
	Dietary Fiber	7.4 g	26%
	Total Sugars	10.3 g
Protein		24.0 g	48%
Vitamin D		0.1 mcg	1%
Calcium		52 mg	4%
Iron		1.5 mg	8%
Potassium		936 mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 869 cal (55.0%%)

Protein: 386 cal (24.5%%)

Carbs: 324 cal (20.5%%)