Pork and Aubergine Stew

I love aubergines in all forms and in any kind of dish. I was intrigued to see Gok Wan’s  version of cooking the aubergine in his recent Cookbook. He braised them with pork and anchovies. The result is delicious and extremely easy to achieve.

The only thing, my dish didn’t look as good as Gok’s and looks like the pork mince rather than the aubergines was the star of the show. The aubergines literally melted and sank to the bottom, forming the most delicious base of this dish. It proved once again that you can’t judge something but its look.

Pork and Aubergine stew



3 teaspoons groundnut oil

150g minced pork

4 anchovy fillets, drained and finely sliced

4 cloves of garlic, peeled and finely sliced

2 aubergines, trimmed and chopped into 3cm dice

2 tablespoons light soy sauce

1 tablespoon dark soy sauce

200ml water

3 teaspoons sesame oil

4 spring onions, sliced


  1. Heat the oil in a wok over a high heat. When hot, add the minced pork and stir-fry for 2 minutes until the pork starts to brown at the edges.
  2. Add the anchovy fillets and garlic and stir-fry for another 2 minutes. Add the cubed aubergines and stir intermittently for the next 3–4 minutes, until the aubergines begin to brown and soften at the edges.
  3. Reduce the heat to medium, pour in both types of soy sauce and add half the water. Bring to the boil and put a lid on the wok. Simmer the mixture for about 20 minutes. It’s important to ensure the pan does not run dry, so keep checking and add more water, using the entire 200ml if necessary.
  4. Cook the aubergines down until they are virtually falling apart. At this point, stir in the sesame oil and remove to a plate. Sprinkle liberally with sliced spring onions and serve with rice.

I also chopped some coriander on top before serving,- I like the taste, but it’s also to brighten up the colour of very brown looking dish.


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