© 2017 Ching He Huang. All rights reserved.

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

Source from

Ching He Huang Web Site

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.
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