Quick Braised Pork Belly With Aubergine And Chilli Bean Sauce

Name: Quick Braised Pork Belly With Aubergine And Chilli Bean Sauce
Prep time: 20 min
Total time: 50 min
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

Serves : 2 - 4
Preparation time 20 Minutes
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

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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.

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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

Quick Braised Pork Belly With Aubergine And Chilli Bean Sauce

per serving

Source from

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About the recipe

Ingredients

Steps

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