Thai-style pork with eggplant
This Thai-style pork with eggplant features a savory blend of soy and fish sauces, balanced with the heat of chili peppers and freshness of coriander. It's a quick and tasty dish that combines tender pork with sautéed eggplant for a delightful meal.
Cook time 55 min
Prep time 10 min
Ingredients:
1/4 cup soy sauce1 tbsp fish sauce
2 tsp sugar
1/2 tsp black pepper
2 eggplant
2 tbsp peanut oil
2 garlic cloves
2 red hot chili peppers
18 oz ground pork
1/4 cup coriander leaves
Experience the delightful and bold flavors of Thailand with this savory Thai-style pork with eggplant recipe. Combining the rich umami of soy sauce and fish sauce, the heat from red hot chili peppers, and the aromatic freshness of coriander leaves, this dish is bound to be a hit at your dinner table. With minimal ingredients and a straightforward cooking process, you can quickly whip up a delicious meal that will leave everyone wanting more.
Instructions:
- In a small bowl, mix together the soy sauce, fish sauce, sugar, and black pepper. Stir until the sugar dissolves completely. Set aside.
- Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat.
- Add the chopped eggplant and cook, stirring occasionally, until it becomes tender and slightly browned, about 5-7 minutes.
- Remove the cooked eggplant from the skillet and set it aside.
- In the same skillet, add the remaining tablespoon of peanut oil.
- Add the minced garlic and sliced red chili peppers. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add the ground pork to the skillet with the garlic and chili peppers.
- Cook, breaking the meat into small pieces with a spatula, until the pork is fully browned and cooked through, about 5-7 minutes.
- Return the cooked eggplant to the skillet with the pork.
- Pour the prepared sauce over the pork and eggplant mixture.
- Stir well to ensure the sauce evenly coats the ingredients.
- Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Remove the skillet from heat.
- Garnish with freshly chopped coriander leaves.
- Serve the Thai-style pork with eggplant hot with steamed rice or rice noodles.
There you have it – a scrumptious Thai-style pork with eggplant that brings the exotic flavors of Thailand straight to your kitchen. Whether you're cooking for friends, family, or just yourself, this recipe is sure to impress. Enjoy the balance of spicy, savory, and fresh ingredients in every bite. Serve with steamed rice or noodles for a complete meal. Happy cooking!
Thai-style pork with eggplant FAQ:
Cook the eggplant in the skillet over medium-high heat for about 5-7 minutes, stirring occasionally, until it becomes tender and slightly browned.
A large skillet or wok is recommended to ensure even cooking and enough space to stir the ingredients comfortably.
Yes, you can substitute the ground pork with ground chicken, turkey, or even a plant-based meat alternative, adjusting cooking times as necessary.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
If you need an alternative, you can use vegetable oil, canola oil, or sesame oil. Each may impart a slightly different flavor.
Tips:
- Choose fresh, firm eggplants with shiny skin to achieve the best texture and flavor in your dish.
- If you prefer less heat, you can reduce the amount of red hot chili peppers or remove their seeds before cooking.
- For a more authentic Thai flavor, you can also add a splash of lime juice and some Thai basil leaves at the end of cooking.
- If you're watching your sodium intake, consider using low-sodium soy sauce and reducing the amount of fish sauce.
Nutrition per serving
4 ServingsCalories 530kcal
Protein 36g
Carbohydrates 18g
Fiber 7g
Sugar 12g
Fat 36g
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