Brinjal Eggplant Aubergine with Minced Pork and Black Vinegar | BIG Bites MY

Brinjal Eggplant with Minced Pork and Black Vinegar

I love the sweet and sour flavor of this dish.

With preparation and cook time of under 45 minutes, this is really SO EASY LAH! The recipe shown here feeds one to two, just double up accordingly if you are cooking for more.

A complete dish of meat and vegetables to go with hot rice!

Watch video for step-by-step method of preparation CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 15 minutes
Cooking time: 30 minutes
Serving: 1 - 2 (increase portions accordingly if you are cooking for more)

Ingredients:

• 2 small brinjals / eggplant (about the length of my hand)
• 100g minced pork
• 1 red chili
• Some coriander
• 1150ml water
• 1 tablespoon (15ml) groundnut oil
• 1 tablespoon chopped garlic
• 1 tablespoon oyster sauce
• 1 teaspoon soy sauce
• 1 tablespoon black vinegar
• 1 teaspoon corn flour
• 1 tablespoon sugar
• 1/8 teaspoon white pepper
• 1 tablespoon white vinegar
• Enough oil for deep frying

Method

1. Cut and deseed red chili. Then dice chili.
2. Cut brinjals into long batons
3. Add 1000ml water to 1 tablespoon of white vinegar. Soak cut brinjals in this vinegar solution for 2 minutes to prevent discoloration and to maintain the bright purple color. Use a heavy plate to weigh brinjal down.
4. After 2 minutes, remove brinjal from the vinegar solution. Drain.
5. Heat oil over MEDIUM HIGH heat until it’s smoking hot. Carefully drop in brinjal and deep fry until slightly browned. Remove and drain excess oil.
6. Heat groundnut oil over MEDIUM HIGH heat
7. Add chopped garlic and saute until aromatic
8. Add minced pork and saute until it is no longer pink
9. Add white pepper, oyster sauce and soy sauce. Stir to combine.
10. Add 1 tablespoon of water to corn flour to make a cornstarch slurry. Add half of the cornstarch slurry to minced pork for a velvety / silky texture. Reserve the remaining cornstarch slurry for later.
11. Add 6 tablespoons (90ml) of water to minced pork and simmer over LOW heat
12. Taste and flavor to your liking
13. Add brinjals and toss to combine
14. Add another 2 tablespoons (30ml) of water
15. Add black vinegar and sugar. Stir to combine. Simmer over LOW heat.
16. Add diced chili
17. Taste again and adjust the sweet and sour levels to your liking
18. If the gravy is not thick enough for you, add the remaining cornstarch slurry to thicken it. Stir to mix.
19. Pluck coriander into 1-inch lengths. Turn off heat and add half of the coriander. Stir to combine. Keep the remaining half for garnishing.
20. If you dislike coriander, you can omit it or replace it with Thai basil
21. Ready to be served. Plate and garnish with remaining coriander for a pop of color

Notes:

• I sometimes pour hot water over the deep fried brinjal to get rid of some of the oil before adding it to the stir-fry
• If you do not like deep frying, you may steam the brinjals on HIGH heat for 5 minutes