This minced pork eggplant recipe transforms humble ingredients into restaurant-quality comfort food that’ll have your family asking for seconds. Our foolproof method ensures perfectly tender eggplant paired with savory, aromatic minced pork in a glossy sauce that clings to every bite.
SERVES: 4 | PREP: 15 MIN | COOK: 25 MIN | TOTAL: 40 MIN
Ingredients
For the Eggplant:
- 2 large Chinese eggplants (about 1.5 lbs), cut into 2-inch chunks
- 2 tablespoons vegetable oil
- 1 teaspoon salt
For the Minced Pork:
- 1 lb ground pork (80/20 blend works best)
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
For the Aromatics:
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 3 green onions, chopped (whites and greens separated)
- 2 tablespoons fermented black beans, rinsed and chopped
For the Sauce:
- 3 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 cup chicken stock
- 2 tablespoons cornstarch mixed with 3 tablespoons water
Step-by-Step Instructions
Phase 1: Preparing the Eggplant (8 minutes)
Step 1: Cut your eggplants into uniform 2-inch chunks, leaving the skin on. The skin adds beautiful color and prevents the flesh from falling apart during cooking.
Step 2: Sprinkle the eggplant pieces with 1 teaspoon of salt and let them sit in a colander for 5 minutes. This draws out excess moisture and reduces bitterness.
Step 3: Pat the eggplant completely dry with paper towels. Any remaining moisture will cause dangerous oil splattering and prevent proper browning.
Step 4: Heat 2 tablespoons of oil in a large wok or heavy-bottomed pan over medium-high heat until it shimmers but doesn’t smoke.
Phase 2: Cooking the Eggplant (10 minutes)
Step 5: Add half the eggplant pieces to the hot oil, ensuring they don’t overcrowd the pan. Overcrowding causes steaming instead of browning.
Step 6: Let the eggplant cook undisturbed for 3-4 minutes until golden brown on one side. Resist the urge to move them too early – patience creates that perfect caramelized exterior.
Step 7: Flip the pieces and cook another 2-3 minutes until tender when pierced with a fork. The eggplant should have a creamy interior and golden exterior.
Step 8: Remove the first batch to a plate and repeat with remaining eggplant. Set all cooked eggplant aside.
Phase 3: Preparing the Minced Pork (5 minutes)
Step 9: In the same pan, add the ground pork, breaking it up with a wooden spoon into small, uniform pieces about the size of peas.
Step 10: Cook the pork for 4-5 minutes, stirring frequently, until it’s completely browned and slightly crispy around the edges. The pork should register 160°F on an instant-read thermometer.
Step 11: Push the pork to one side of the pan and add minced garlic, ginger, and white parts of green onions to the empty space. This prevents burning while building flavor.
Step 12: Stir-fry the aromatics for 30 seconds until fragrant, then mix everything together.
Phase 4: Building the Sauce (7 minutes)
Step 13: Add the fermented black beans and stir for another 30 seconds. These little flavor bombs add incredible umami depth to your minced pork eggplant recipe.
Step 14: Pour in the combined soy sauces, oyster sauce, and sugar, stirring constantly for 1 minute until the pork is well-coated.
Step 15: Add the chicken stock and bring the mixture to a gentle boil. The liquid should bubble enthusiastically but not violently.
Step 16: Return the cooked eggplant to the pan, gently folding it into the sauce mixture without breaking the pieces.
Phase 5: Final Assembly (5 minutes)
Step 17: Simmer everything together for 3-4 minutes, allowing the eggplant to absorb the savory flavors while maintaining its shape.
Step 18: Give your cornstarch slurry a quick stir (it separates quickly), then slowly drizzle it into the pan while stirring constantly.
Step 19: Cook for another 1-2 minutes until the sauce thickens to a glossy consistency that coats the back of a spoon.
Step 20: Remove from heat and garnish with the green parts of the scallions for a fresh color contrast and mild onion bite.
Chef’s Notes
Eggplant Selection: Choose firm, glossy eggplants without soft spots. Chinese eggplants work best for this minced pork eggplant recipe because they’re less bitter and cook more evenly than large globe varieties.
Pork Fat Content: The 80/20 ground pork ratio provides the perfect balance of flavor and moisture without making the dish greasy.
Black Bean Magic: Fermented black beans are available in Asian grocery stores and add an irreplaceable savory depth that makes this dish restaurant-quality.
Sauce Consistency: The final sauce should coat the ingredients without pooling at the bottom of the serving dish – aim for a glossy, clingy texture.
Nutrition Information (Per Serving)
- Calories: 385
- Protein: 28g
- Carbohydrates: 18g
- Fat: 22g
- Fiber: 8g
- Sodium: 1,240mg
Delicious Variations
Spicy Sichuan Style: Add 2 tablespoons of doubanjiang (fermented chili bean paste) with the black beans for a fiery kick that complements the silky eggplant beautifully.
Vegetarian Version: Replace the pork with crumbled firm tofu or mushrooms, and use vegetable stock instead of chicken stock for an equally satisfying plant-based meal.
Korean Fusion: Incorporate elements from our gochujang eggplant recipe by adding 1 tablespoon of gochujang to the sauce mixture for a sweet-spicy Korean twist.
Smoky Depth: Take inspiration from our smoked eggplant techniques and char your eggplant briefly over an open flame before cutting to add subtle smoky notes.
Storage & Reheating
Refrigerator Storage: Store leftovers in an airtight container for up to 4 days. The flavors actually improve after a day as the eggplant continues absorbing the savory sauce.
Freezing Instructions: This minced pork eggplant recipe freezes well for up to 3 months. Package in individual portions for easy reheating.
Reheating Method: Warm gently in a covered pan over medium-low heat, adding 2-3 tablespoons of water if the sauce has thickened too much during storage.
Make-Ahead Tips: You can prepare the entire dish 2 hours ahead and reheat before serving. The flavors meld beautifully with time.
Troubleshooting Guide
Problem 1 – Soggy Eggplant: This happens when the eggplant isn’t properly dried or the oil isn’t hot enough. Always pat completely dry and test oil temperature with a small piece first.
Problem 2 – Greasy Final Dish: Usually caused by pork with too high fat content or not draining excess oil after browning. Choose 80/20 ground pork and drain if necessary.
Problem 3 – Bland Flavor: Your minced pork eggplant recipe needs more fermented black beans or salt. Taste and adjust seasoning before serving – don’t be afraid to add more soy sauce.
Problem 4 – Sauce Won’t Thicken: Make sure your cornstarch slurry is fresh and well-mixed. Old cornstarch loses its thickening power, and separated slurry won’t work properly.
Problem 5 – Eggplant Falls Apart: This indicates overcooking or using overripe eggplant. Choose firm specimens and cook just until tender when pierced with a fork.
Equipment Essentials
- Large wok or heavy-bottomed skillet (12-inch minimum)
- Sharp chef’s knife for uniform cutting
- Cutting board with groove to catch juices
- Medium mixing bowls for sauce preparation
- Wooden spoon or wok spatula for stirring
- Paper towels for drying eggplant
- Instant-read thermometer for checking pork doneness
Shopping List
Meat Counter:
- 1 lb ground pork (80/20 blend)
Produce Section:
- 2 large Chinese eggplants
- 1 head fresh garlic
- 1 piece fresh ginger
- 1 bunch green onions
Asian Grocery Aisle:
- Fermented black beans
- Dark soy sauce
- Light soy sauce
- Oyster sauce
- Shaoxing wine
- Cornstarch
Pantry Staples:
- Vegetable oil
- Sugar
- Salt
- Chicken stock
Success Secrets
1. Salt your eggplant and let it drain – this single step prevents bitter, watery results and ensures your minced pork eggplant recipe turns out restaurant-quality every time.
2. Cook the pork until slightly crispy around the edges. This textural contrast against the silky eggplant creates an irresistible eating experience.
3. Keep your aromatics moving in the pan for exactly 30 seconds – any longer and they’ll burn, any shorter and they won’t release their full flavor potential.
4. Always stir your cornstarch slurry immediately before adding it to the pan. Separated slurry creates lumpy, uneven thickening that ruins the sauce’s silky finish.
5. Taste and adjust the seasoning at the very end. The eggplant absorbs salt differently than other vegetables, so final seasoning ensures perfect balance in every bite.
