Crispy Pork and Creamy Eggplant Stir-Fry
Indulge in the perfect harmony of textures and flavors with this mouthwatering Crispy Pork and Creamy Eggplant Stir-Fry. Tender, juicy pork pieces are coated in a crispy batter and fried to golden perfection, then paired with soft, melt-in-your-mouth eggplant. The combination of savory soy sauce, sweet honey, and a hint of tangy vinegar creates a rich, flavorful sauce that ties everything together. This dish is a delicious and satisfying meal that’s sure to become a family favorite.
Equipment
- Wok or large frying pan
- Cutting board
- Sharp knife
- Mixing bowl
- Whisk
- Slotted spoon
- Kitchen thermometer (optional)
Ingredients
- For the Pork
- 400 g pork loin cut into 2-inch pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cold water
- 1 egg
- Vegetable oil for frying
- For the Eggplant
- 2 medium eggplants cut into 2-inch pieces
- 1/2 teaspoon salt
- Vegetable oil for frying
- For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1/2 teaspoon ginger grated
- 1 green onion sliced
Instructions
- Prepare the Pork: In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, and black pepper. Whisk to combine. In a separate small bowl, whisk together the cold water and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Add the pork pieces to the batter and toss to coat evenly.
- Fry the Pork: Heat about 2 inches of vegetable oil in a wok or large frying pan over medium-high heat. If you have a kitchen thermometer, heat the oil to 350°F (175°C). Carefully add the pork pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry the pork for 3-4 minutes, or until golden brown and crispy. Use a slotted spoon to remove the pork from the oil and drain on a paper towel-lined plate.
- Prepare the Eggplant: Place the eggplant pieces in a colander and sprinkle with 1/2 teaspoon of salt. Let the eggplant sit for 15-20 minutes to draw out the moisture. Rinse the eggplant under cold water and pat dry with a paper towel.
- Fry the Eggplant: Heat about 2 inches of vegetable oil in the same wok or frying pan over medium-high heat. Add the eggplant pieces to the hot oil in batches and fry for 3-4 minutes, or until golden brown and tender. Use a slotted spoon to remove the eggplant from the oil and drain on a paper towel-lined plate.
- Make the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, oyster sauce, sesame oil, garlic, ginger, and green onion. Set aside.
- Stir-Fry the Pork and Eggplant: Wipe the wok or frying pan clean and heat 1 tablespoon of vegetable oil over medium-high heat. Add the fried pork and eggplant to the pan and pour the sauce over the top. Stir-fry for 1-2 minutes, or until the sauce has thickened and the pork and eggplant are well coated.
- Serve: Transfer the stir-fry to a serving platter and garnish with additional green onion, if desired. Serve immediately with steamed rice or noodles.
Notes
Make sure the oil is hot enough before adding the pork and eggplant to the pan. If the oil is not hot enough, the pork and eggplant will absorb too much oil and become greasy.
You can use any type of pork you like for this recipe, such as pork shoulder or pork belly. Just make sure to cut the pork into small, bite-sized pieces.
If you don’t have oyster sauce, you can substitute it with hoisin sauce or soy sauce.
You can adjust the amount of honey and vinegar in the sauce to suit your taste preferences. If you like your sauce sweeter, add more honey. If you like your sauce tangier, add more vinegar.
You can use any type of pork you like for this recipe, such as pork shoulder or pork belly. Just make sure to cut the pork into small, bite-sized pieces.
If you don’t have oyster sauce, you can substitute it with hoisin sauce or soy sauce.
You can adjust the amount of honey and vinegar in the sauce to suit your taste preferences. If you like your sauce sweeter, add more honey. If you like your sauce tangier, add more vinegar.
