Chinese Braised Aubergine with Minced Pork, Garlic, Soy and Vinegar

Braised aubergine with minced pork is a classic home-style Chinese dish that appears on dinner tables across generations. It is not showy, but it is deeply loved. This is the kind of food that families cook when they want something warm, nourishing, and satisfying.

In Cantonese home cooking, aubergine is prized for its ability to absorb flavour. When slowly braised, it becomes soft and silky, carrying every note of garlic, soy, and vinegar. This dish reminds me of simple family meals where the best flavours came from patience and balance, not complexity.

Chinese Braised Aubergine with Minced Pork, Garlic, Soy and Vinegar

Silky braised aubergine cooked with savoury minced pork in a rich garlic, soy, and black vinegar sauce. Deeply comforting, fragrant, and perfect with steamed jasmine rice.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 people

Course: Lunch, Side Dish

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

  

Main ingredients

• 250 g minced pork
• 350 g aubergine about 3 long aubergines, cut into 5 cm pieces
• 2 cloves garlic sliced
• 5 slices fresh ginger
• ½ small onion sliced
• 2 spring onions sliced
• 1 red chilli finely sliced (optional garnish)

Pork marinade

• 1 tbsp light soy sauce
• 1 tsp sugar
• 2 tsp soybean paste
• ¼ tsp salt
• 1 tsp Chinese cooking wine
• Black or white pepper to taste

Braised sauce

• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 2 tsp Chinese black vinegar
• 1 tbsp sugar
• 100 ml cold water

For cooking

• Neutral oil as needed

Equipment

• 2 Mixing bowls
• 1 chopping board
• 1 sharp knife
• 1 large frying pan or shallow wok with lid
• 1 wooden spoon or spatula

Method

 

1. Cut aubergines into medium 5 cm pieces. Slice garlic, ginger, spring onions, and onion.
2. In a bowl, mix all marinade ingredients into the minced pork. Set aside for 10 minutes.
3. In a separate bowl, mix all the sauce ingredients until combined. Set aside.
4. Heat a large pan with a little oil over medium heat. Add ginger, garlic, and onion. Stir-fry for about 3 minutes until fragrant.
5. Add the marinated minced pork. Stir-fry for 4 minutes until lightly browned and cooked through.
6. Add the aubergines and pour in the prepared sauce. Stir well to combine.
7. Reduce heat to medium, cover with a lid, and braise gently for about 5 minutes until the aubergines are soft.
8. Remove the lid. Add two-thirds of the spring onions and chilli if using. Simmer uncovered for 1 to 2 minutes until the sauce reduces and glazes the aubergines.
9. Transfer to a serving dish and garnish with remaining spring onions and chilli. Serve hot with steamed jasmine rice.

Notes

• Do not over-stir aubergine: Once soft, it breaks easily. Fold gently.
• Black vinegar is essential: It adds depth and balance, not sharpness.
• Minced pork adds richness: It gives body to the sauce without overpowering the aubergine.
• Braised, not fried: Slow cooking allows the aubergine to absorb flavour fully.
• Perfect with rice: The glossy sauce is meant to be spooned over jasmine rice.