Porchetta
Prep time: 15 mins
Cooking time: 1 hrs and 30 mins
Worth the effort
Serves:
6
Energy
1835kj
436kcal
Chinese Braised Aubergine with Pork By Ting at Cooksimplyathome
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This Chinese braised aubergine and pork recipe uses 5% fat pork mince, which is a good-value protein option that takes on the authentic Chinese flavours from ginger, garlic and soy sauce really well. Great for a midweek family dinner, you have to try this today.
Recipe courtesy of Ting Dalton @cooksimplyathome
Prep time: 15 mins
Cook time: 25 mins
Serves: 4
Cooking Skill: Not Too Tricky
Ingredients
250g lean pork mince (5% fat)
1 tablespoon oil
3 garlic cloves, peeled and crushed
1 tablespoon ginger paste
3 spring onions, finely chopped, plus extra for garnish
2 medium aubergines, cut into cubes
200g trimmed green beans
2 tablespoons dark soy sauce
1 tablespoon sugar
1 tablespoon rice wine vinegar
1-2 tablespoons chilli oil, plus extra for garnish
250ml low sodium chicken stock
250g plain rice, to serve
Method
Step 1
Heat the oil in a wok or large non-stick frying pan until hot, then add the pork mince, garlic, ginger, and spring onions.
Step 2
Stir fry for 20 seconds then add the aubergine and the green beans. Continue to stir fry for a few minutes.
Step 3
Add the soy sauce, sugar, rice wine vinegar, chilli oil and stock. Reduce the heat down to low and simmer for 10-12 minutes, stirring occasionally until the aubergines are soft and tender and the sauce has thickened.
Step 4
Meanwhile, rinse the rice in cold running water, drain and add to a large saucepan. Add two parts of water to one part of rice. Bring the rice up to a simmer over medium boil over high heat, then reduce the heat and simmer according to the packet instructions.
Step 5
Remove the rice from the heat and leave to rest for further 5-6 minutes.
Step 6
Garnish the braised pork with extra chilli oil and spring onions and serve with the rice.
Each serving provides
Based on Pork mince 5% fat
22%
Fat
11g
16%
Saturates
1.7g
9%
Sugars
9.3g
10%
Salt
2.9g
32%
% of an adult's Reference intake
Typical energy values per 100g:
600kJ,
142kcal,
3.5g fat,
0.5g saturates
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Heat the oil in a wok or large non-stick frying pan until hot, then add the pork mince, garlic, ginger, and spring onions.
Step 2
Stir fry for 20 seconds then add the aubergine and the green beans. Continue to stir fry for a few minutes.
Step 3
Add the soy sauce, sugar, rice wine vinegar, chilli oil and stock. Reduce the heat down to low and simmer for 10-12 minutes, stirring occasionally until the aubergines are soft and tender and the sauce has thickened.
Step 4
Meanwhile, rinse the rice in cold running water, drain and add to a large saucepan. Add two parts of water to one part of rice. Bring the rice up to a simmer over medium boil over high heat, then reduce the heat and simmer according to the packet instructions.
Step 5
Remove the rice from the heat and leave to rest for further 5-6 minutes.
Step 6
Garnish the braised pork with extra chilli oil and spring onions and serve with the rice.
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