COOKIE POLICY

Would you like to provide anonymous information about your visits (via web cookies) to help us improve the website, tailor our content, and distribute relevant advertising campaigns?

Ching-He Huang Logo - Light
  1. Privacy Policy
    2.
  2. |
  3. Terms and Conditions
    4.
  4. |
  5. Contact
    6.
© 2019 Ching He Huang. All rights reserved.

Quick Braised Pork Belly With Aubergine And Chilli Bean Sauce

Serves : 2 - 4 Preparation 20 mins Cooking 30 mins Total 50
Nutrition facts: 331.00 calories 19.70g protein 9.30g carbs 6.10g sugars 24.10g fat 7.70g 4.10g fibre 1000.00mg sodium
Ingredients: 2 tbsp Groundnut oil 2 cloves, chopped Garlic 2 cm piece, peeled and grated Ginger 4 large, seeds removed and chopped Red chilli 4, soaked in warm water for 20 minutes, stems removed and thickly sliced Chinese dried mushroom 350g / 0.77 lb, no bone and skin removed, chopped into 2cm x 1cm pieces Pork belly 1 large, cut into 1 inch batons Aubergine 250mll / 1.05 cups Boiling water 3 tbsp, available from Chinese supermarkets Chilli bean sauce [do-ban jian] 1-2 tbsp Dark soy sauce 1 tbsp Low sodium light soy sauce 4 large, sliced lengthways Spring onion Chilli bean sauce is a staple sauce used in Sichuan cooking. It comes in many different grades of quality and degree of fermentation, just like a good bottle of wine. Some are aged for 2-3 three years and others for 10 years. It is a prized ingredient used in Chinese cookery. Most of the chilli bean pastes in the west can only be found in a Chinese supermarket, make sure you find one without MSG. It gives dishes a salty beany spicy taste and delicious in a quick braised pork belly dish like this one. Use sparingly as can be quite spicy! This is a hearty dish and great served with Jasmine rice to mop up all the spicy flavours. Serve with some wok-fried pak choy or greens.

Quick Braised Pork Belly With Aubergine And Chilli Bean Sauce

  1. Serves : 2 - 4
  2. Preparation time 20 Minutes
  3. Cooking time 30 Minutes
per serving

Cals

331.00

Protein (g)

19.70

Carbs (g)

9.30

Sugars (g)

6.10

Fat (g)

24.10

Sat Fat (g)

7.70

Fibre (g)

4.10

Sodium (mg)

1000.00
pork
Source from

Ching He Huang Web Site

share this recipe

About the recipe

main courses

Chilli bean sauce is a staple sauce used in Sichuan cooking. It comes in many different grades of quality and degree of fermentation, just like a good bottle of wine. Some are aged for 2-3 three years and others for 10 years. It is a prized ingredient used in Chinese cookery. Most of the chilli bean pastes in the west can only be found in a Chinese supermarket, make sure you find one without MSG. It gives dishes a salty beany spicy taste and delicious in a quick braised pork belly dish like this one. Use sparingly as can be quite spicy! This is a hearty dish and great served with Jasmine rice to mop up all the spicy flavours. Serve with some wok-fried pak choy or greens.

Ingredients
  • Groundnut oil - 2 tbsp
  • Garlic - 2 cloves, chopped
  • Ginger - 2 cm piece, peeled and grated
  • Red chilli - 4 large, seeds removed and chopped
  • Chinese dried mushroom - 4, soaked in warm water for 20 minutes, stems removed and thickly sliced
  • Pork belly - 350g / 0.77 lb, no bone and skin removed, chopped into 2cm x 1cm pieces
  • Aubergine - 1 large, cut into 1 inch batons
  • Boiling water - 250mll / 1.05 cups
  • Chilli bean sauce [do-ban jian] - 3 tbsp, available from Chinese supermarkets
  • Dark soy sauce - 1-2 tbsp
  • Low sodium light soy sauce - 1 tbsp
  • Spring onion - 4 large, sliced lengthways

Steps

  • Heat the groundnut oil in a wok over a high heat and fry the garlic, ginger, and chillies for a few seconds.
  • Add the pork, and fry briskly for 2 minutes or until it begins to brown. Add the mushrooms and cook for a further 2 minutes, stirring constantly.Add the chopped aubergine and stir-fry for another 2 minutes.
  • Pour in the boiling water, chilli bean sauce, and the dark and light soy sauces. Simmer, uncovered, until the meat is tender and the aubergines are soft - this should take around 20 minutes. If the sauce becomes thick, add a few tablespoons of water.
  • To serve, scatter the stew with spring onions and accompany with steamed rice.
share this recipe
YOU MIGHT ALSO LIKE...
Salmon And Tofu Miso Soup
Salmon And Tofu Miso Soup
Spicy Sweet Oyster Sauce Prawns
Spicy Sweet Oyster Sauce Prawns
Thai Style Chicken And Prawn Ho Fun Noodle
Thai Style Chicken And Prawn Ho Fun Noodle
Ingredients
  • Groundnut oil - 2 tbsp
  • Garlic - 2 cloves, chopped
  • Ginger - 2 cm piece, peeled and grated
  • Red chilli - 4 large, seeds removed and chopped
  • Chinese dried mushroom - 4, soaked in warm water for 20 minutes, stems removed and thickly sliced
  • Pork belly - 350g / 0.77 lb, no bone and skin removed, chopped into 2cm x 1cm pieces
  • Aubergine - 1 large, cut into 1 inch batons
  • Boiling water - 250mll / 1.05 cups
  • Chilli bean sauce [do-ban jian] - 3 tbsp, available from Chinese supermarkets
  • Dark soy sauce - 1-2 tbsp
  • Low sodium light soy sauce - 1 tbsp
  • Spring onion - 4 large, sliced lengthways
Hi, I’m Ching!

Welcome to my site where I stock it full of recipes, videos and news.
Become a FREE member to receive the following benefits:

Access to premium online-exclusive recipes

View my online-only cookalong videos

Comment on my content & interact directly with me

Receive updates & new recipes straight to your mailbox

Login Register