Chinese Braised Aubergine with Pork By Ting at Cooksimplyathome
Not Too Tricky
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An easy-peasy Thai-style veg and meat broth, topped off with tasty dumplings.
Prep time: 20 mins
Cook time: 10 mins
Serves: 3
Cooking Skill: Easy
Step 1
Heat oil in a large non-stick saucepan, add cooked gammon ham and heat through. Stir through green Thai curry paste. Add coconut milk and water and gently heat through.
Step 2
For the coriander dumplings: In a bowl mix together the flour and suet, stir in the coriander. Bind with a little water. Divide mixture into 10 mini balls and then drop the dumplings into the hot broth. Cover and cook for about 20 minutes until dumplings are fluffy and risen.
Step 3
When cooked remove the dumplings and place on a plate and keep warm.
Step 4
Add remaining vegetables and heat through. Ladle into bowls, add the dumplings, garnish with the coriander and serve.
Step 1
Heat oil in a large non-stick saucepan, add cooked gammon ham and heat through. Stir through green Thai curry paste. Add coconut milk and water and gently heat through.
Step 2
For the coriander dumplings: In a bowl mix together the flour and suet, stir in the coriander. Bind with a little water. Divide mixture into 10 mini balls and then drop the dumplings into the hot broth. Cover and cook for about 20 minutes until dumplings are fluffy and risen.
Step 3
When cooked remove the dumplings and place on a plate and keep warm.
Step 4
Add remaining vegetables and heat through. Ladle into bowls, add the dumplings, garnish with the coriander and serve.
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