Braised Eggplant with Minced Pork
Singapore-style braised eggplant with minced pork — silky long eggplants slowly braised with savoury minced pork in a wok for a comforting family-style zi char dish.
About this dish
This Braised Eggplant with Minced Pork is the sort of homely dish you’ll find in a heartland zi char or on many kopi-table family dinners across Singapore. Using long, slender Asian eggplants and savoury minced pork, the recipe delivers silky, melt-in-your-mouth aubergine coated in a glossy, umami-rich sauce — perfect piled over steamed rice for a quick weeknight dinner or part of a shared spread for a casual makan.
The flavour profile balances savoury (light soy, oyster sauce), a touch of sweetness, and aromatic ginger and garlic; for a local twist add a spoonful of sambal or chopped chilli padi if you like heat the way hawkers do. Texturally, braising turns the eggplant soft and silky while little caramelised pockets of minced pork add bite and savoury contrast — think comforting zi char vibes, ideal for family-style sharing or tucking into a lunchbox the next day.
Ingredients are easy to source from NTUC FairPrice, Sheng Siong or your nearest wet market; use Chinese/Aubergine (eggplant) commonly sold in neighbourhood markets. This dish scales well for potlucks and festive casual spreads (think reunion dinners with a relaxed kopitiam feel) and is forgiving for busy cooks who want big flavour with minimal fuss.
Ingredients
- 800 g Chinese / Asian long eggplants (about 3–4), cut into 5–7 cm batons or halved lengthwise
- 350 g minced pork (lean-to-fat ratio around 80:20 for flavour)
- 2 tbsp vegetable oil (for frying)
- 1 tbsp sesame oil
- 1 medium onion, thinly sliced
- 4 cloves garlic, finely chopped
- 1 thumb (20 g) ginger, julienned or finely chopped
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce (for colour)
- 1 tbsp oyster sauce
- 1 tsp sugar (palm sugar or caster)
- 1 tbsp Shaoxing wine or dry sherry (optional)
- 200 ml chicken stock or water
- 1 tsp cornstarch mixed with 2 tbsp water (cornstarch slurry)
- 1–2 tbsp sambal belacan or 1 tsp chilli padi, finely chopped (optional, adjust to taste)
- 3 stalks spring onion, white and green parts separated and chopped
- 1 tbsp fried shallots (optional garnish)
- 1 tbsp toasted sesame seeds (optional garnish)
- Fresh coriander leaves (cilantro) or Thai basil, for finishing (optional)
- Salt and white pepper to taste
Step-by-Step Method
- Prepare the eggplant: cut into batons or lengthwise halves, sprinkle lightly with salt and place in a colander for 10 minutes to draw out moisture; pat dry with kitchen towel to reduce oil absorption.
- Heat a wok over medium-high heat until hot. Add 1 tbsp vegetable oil and pan-fry eggplant in batches until edges are browned and flesh starts to soften (about 3–4 minutes per batch). Remove to a plate. You can steam or microwave instead for less oil: 4–5 minutes on high covered, then drain.
- Wipe the wok clean, add remaining 1 tbsp vegetable oil and sesame oil, then reduce to medium heat. Add sliced onion, white parts of spring onion, garlic and ginger; stir-fry until aromatic (about 1–2 minutes).
- Increase heat to medium-high. Add minced pork and spread it out in the wok; let it sear without stirring for 1 minute to develop colour, then break up and stir-fry until mostly cooked and slightly caramelised (3–4 minutes).
- Deglaze with Shaoxing wine if using, then add light soy, dark soy, oyster sauce and sugar. Stir to coat the pork, tasting and adjusting seasoning to the savoury-sweet balance like a zi char stall would.
- Return the eggplant to the wok, pour in chicken stock or water to about half the height of the eggplant pieces, bring to a simmer, cover and braise on medium-low for 6–8 minutes until eggplant is tender and has absorbed flavours.
- Remove the lid, stir gently and add the cornstarch slurry to thicken the sauce; simmer uncovered on medium heat for 1–2 minutes until sauce is glossy and clings to the eggplant. If using sambal or chopped chilli padi, stir in now and cook for 30 seconds.
- Finish with a drizzle of sesame oil, fold in the green parts of spring onion, and taste; adjust with a little more light soy or sugar if needed, remembering Singapore palates often like a balanced sweet-savoury hit.
- Transfer to a serving bowl, sprinkle fried shallots, sesame seeds and coriander or Thai basil if using. Serve hot with steamed jasmine rice or as part of a shared zi char-style meal.
Tips & Serving Ideas
- Choose long Chinese eggplants (less seedy) for a silky texture; if only globe eggplants are available, peel some skin to reduce bitterness.
- To reduce oil absorption, salt and rest eggplant for 10 minutes then pat dry, or par-cook in the microwave/steam before frying.
- For less oil: skip the deep pan-fry and gently braise eggplant from raw in the sauce until tender, increasing the stock by 50 ml and covering the wok.
- Adjust heat the Singapore way: add sambal belacan or chopped chilli padi for authentic chilli kick, or use just a pinch for mild spice for kids.
- If minced pork is hard to find, substitute minced chicken, turkey, or firm tofu; add a teaspoon of mushroom powder or vegetarian oyster sauce for extra umami.
- Make-ahead: cool completely and refrigerate up to 2–3 days; reheat in a wok on medium until piping hot (add a splash of water if sauce has thickened).
- Buy ingredients easily from NTUC FairPrice, Cold Storage or your neighbourhood wet market; minced pork and eggplant are widely available in the heartlands.
You might also like
More recipes to save for later.
