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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
Cook Time 15 minutes
Total Time 30 minutes
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.
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