Eva Pau's Asian Kitchen30 Minutes

Chinese Braised Aubergine and minced pork with garlic, soy and vinegar

Name: Chinese Braised Aubergine and minced pork with garlic, soy and vinegar
Total time: 30 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 250g minced pork; 350g Aubergine (approximately 3 x long aubergines); 2 cloves of garlic; 2 stalks of spring onion; 5 slices of ginger; ½ small onion; 1 red medium chilli (optional garnish); Marinade for Pork:; 1 tbsp light soy sauce; 1tsp sugar; 2tsp of soybean sauce; 1/4tsp of salt; 1tsp of Chinese cooking wine; Sprinkle of black or white pepper; Sauce:; 1tbsp light soy; 1tbsp dark soy; 1tbsp oyster sauce; 2tsp Chinese black vinegar; 1 tbsp sugar; 100ml cold water

Eva PauFrom the series · Eva Pau's Asian Kitchen

30 min totalServes 2Easy

Time30 min

Serves2

SkillEasy

ShowEva Pau's Asian Kitchen

Method

Cut the aubergines into medium 2 inch sized pieces.

Slice the garlic, ginger, scallion and onion

Add all the marinade ingredients into the pork and mix well. Set aside.

Mix all the ingredients for the sauce and set aside.

Pan fry the ginger, garlic, onion for 3 minutes, then add the minced pork and stir fry for a further 4 mins. Add the aubergines and the sauce. Turn the heat to medium, put the lid on and slowly braise it for 5 minutes or until the aubergines are nice and soft. Take off the lid, add two thirds of the scallion and chillies ( if using) and let it simmer for a further 1- 2 minutes, until the sauce has reduced and the aubergines are nicely glazed.

Sprinkle some scallion and red chillies for garnish and serve with some jasmine rice.

Cook's notes

Aubergine is thirsty, so don't be shy with the oil early on; it drinks it up and softens far better than in a dry pan.
Brown the pork properly before the aubergine goes in - those caramelised bits are where a lot of the savoury depth comes from.
The lid-on braise is what turns the aubergine meltingly soft; give it the full five minutes and check it collapses easily under a spoon.
Finish with the lid off to reduce the sauce down to a glaze that coats everything, rather than leaving it watery.
Hold back a third of the scallions for the end so you get both cooked-in flavour and a fresh, sharp finish.

Serve with Serve with plenty of steamed jasmine rice to soak up the sauce. A simple stir-fried green vegetable or a cold cucumber salad on the side makes it a full meal.

Make ahead & storage Reheats very well and arguably tastes better the next day once the flavours settle. Keeps for up to 3 days in the fridge; warm through gently in a pan with a splash of water if the sauce has thickened too much.

30 MinutesAsian

Recipe by Eva Pau · From the series Eva Pau's Asian Kitchen · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

550kcal

22gprotein

43gcarbs

33gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

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