Name: Chinese Pork with Eggplant
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4
Ingredients: 1⁄4 cup bottled Chang’s Fried Noodle Salad Dressing; 2 tblsps kecap manis (sweet soy sauce); 2 x 400g pork fillets, trimmed; 1 clove garlic, crushed; 2 tblsps ginger paste; 1⁄4 cup olive oil; 2 medium eggplants (700g), trimmed, cut into 1cm rounds; Steamed broccolini and white rice, to serve; Thinly shredded green spring onions and finely chopped red chilli, to garnish; Salt and pepper, to taste

Chinese Pork with Eggplant

This dish packs a punch of flavour!

Serves 4

Prep

10M

Cook

16M

Total

26M

Skip to Recipe

An easy-to-follow recipe that the family will love.

Ingredients

1⁄4 cup bottled Chang’s Fried Noodle Salad Dressing

2 tblsps kecap manis (sweet soy sauce)

2 x 400g pork fillets, trimmed

1 clove garlic, crushed

2 tblsps ginger paste

1⁄4 cup olive oil

2 medium eggplants (700g), trimmed, cut into 1cm rounds

Steamed broccolini and white rice, to serve

Thinly shredded green spring onions and finely chopped red chilli, to garnish

Salt and pepper, to taste

Method

Combine dressing and kecap manis in a small jug. Mix well.

2 Toss pork with garlic, ginger and 1 tblsp of the dressing mixture in a large bowl. Season with salt and pepper.

3 Heat 1 tblsp of the oil in a large, non-stick frying pan over a medium heat. Add pork. Cook, turning occasionally, for about 12 to 16 minutes, or until cooked to your liking. Remove. Rest, loosely covered with foil for 5 minutes.

4 Meanwhile, brush remaining oil over eggplant slices.

5 Heat an oiled, large grill plate over a medium to high heat. Add eggplant in two batches. Cook, for about 3 minutes on each side, or until tender. Brush top of eggplant with half remaining dressing in jug. Remove.

6 Thickly slice pork. Serve over eggplant with broccolini and rice. Drizzle with remaining dressing. Garnish with onions and chilli.

Sarah-Jane Hallett

Kerrie Worner