Chinese Aubergine & Minced Pork 

by Zars Kitchen Admin
Chinese Aubergine & Minced Pork

Deliciously spicy, garlicky and packed with umami… soft aubergine absorbs all the beautiful flavours in this quick and easy mid-week dinner.

The Doubanjiang paste is essential in this dish; this fermented spicy bean paste has deep savoury and salty flavours and is used in Sichuan cuisine.  It can be found in Oriental supermarkets and even on Amazon.  It is worth keeping some in your pantry as it lifts many dishes!

Give this one try… much tastier than a takeaway!

Chinese Aubergine & Minced Pork

Chinese Aubergine & Minced Pork

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • 2 Aubergines
  • 200g Pork minced
  • Cooking oil
  • 6 Spring Onions sliced into strips about 1” long
  • 5 Dried red chillis
  • 1 tbsp Ginger, minced
  • 1 tbsp Garlic, crushed
  • 120ml Chicken stock
  • 1 tbsp Doubanjiang fermented spicy bean paste
  • 1 tbsp Soya sauce
  • 1 tsp Sesame oil
  • 3 tbsp Shaoxing wine
  • 1 tsp Fish sauce
  • Pinch of sugar
  • Pinch of white pepper
  • GARNISH: Spring onions and freshly chopped red chillis


  1. Mix the stock, Doubanjiang paste, soy, sesame oil, Shaoxing wine, fish sauce, sugar and white pepper in a bowl, set aside
  2. Slice the aubergines into half lengthwise, then make 2cm half-moon slices
  3. In a wok over high heat with some oil, cook the aubergine in batches until they start to colour slightly; make sure they are cooked through but not too soft, and set aside to drain on kitchen paper
  4. In the same wok, add a little more oil and heat to medium-high; add the minced pork and cook until it’s starting to brown; add ginger and garlic, whole chillis and spring onions. Continue to cook for a few minutes
  5. Add eggplants and the mixed sauce into the pan, mix well and heat through
  6. Remove onto a serving platter, garnish with spring onions and red chillis
  7. Serve hot with steamed white rice
  8. Enjoy!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.


Alice Leeson March 22, 2023 - 11:12 am

Looking at cooking this and it mentions 2 x measurements of Shaoxing wine and wanted to check which one to use?

Zars Kitchen Admin March 22, 2023 - 12:07 pm

Sorry my recipe is a little confusing! The first measurement is for the sauce that I’d mixed together in step 1. The second measurement is an additional 2tbsp of Shaoxing wine that you add with the sauce. Thank you for pointing this out. I will amend my recipe to say 3 tbsp in the mixed sauce which makes much more sense! Thanks!! Hope you enjoy it!


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