Pork with Eggplant Aubergine
Savor the rich and savory flavors of this Pork with Eggplant Aubergine recipe—a soul-warming dish that brings together tender pork strips and velvety eggplant in a flavorful soy-based sauce. Infused with the fragrant trio of garlic, ginger, and optional chili, this stir-fry is enhanced by the umami punch of oyster and dark soy sauces, all balanced with a hint of sweetness. Quick and easy with a total prep and cook time under an hour, this dish is perfect for weeknight dinners. Serve it over steamed rice or noodles for a wholesome, restaurant-quality meal at home. Whether you're a fan of Asian-inspired cuisine or simply seeking a hearty one-pan recipe, this dish delivers bold flavors and satisfying textures.
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Recipe Information
Ingredients
- 400 grams pork tenderloin
- 2 medium eggplant (aubergine)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil
- 3 pieces garlic cloves
- 1 inch ginger
- 1 piece red chili (optional)
- 100 ml water
- 2 stalks green onion
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Slice the pork tenderloin into thin strips about 1/2-inch wide.
In a bowl, mix 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Add the pork strips to the marinade, stir to coat, and set aside for 15 minutes.
Cut the eggplants into bite-sized pieces (about 2-inch cubes), then sprinkle lightly with salt and let them sit for 10 minutes to draw out moisture. Rinse and pat dry with a paper towel.
Finely mince the garlic and ginger. Slice the red chili (if using) and chop the green onions into 1-inch pieces, separating the white and green parts.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of sugar, and 100 ml of water to create the sauce. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, stir-fry the pork strips until browned and nearly cooked through, about 4–5 minutes. Remove the pork from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir-fry the garlic, ginger, and white parts of the green onion until fragrant, about 30 seconds.
Add the eggplant to the skillet and stir-fry for 5 minutes, or until softened and slightly browned.
Return the pork to the skillet and pour the prepared sauce over the mixture. Stir well to coat everything evenly and allow the sauce to simmer for 3–4 minutes, letting it thicken slightly.
Season to taste with salt and black pepper if necessary.
Sprinkle the dish with the green parts of the green onion and, if desired, additional fresh chili slices for extra heat.
Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 33.1 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 6242 mg | 271% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 26.8 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 160 mg | 12% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3687 mg | 78% | |
*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.
