Or just go for double trouble and use eggplant in combination with meat like in this recipe. So whenever you feel like skipping meat once in a while, eggplant is the perfect alternative. https://www.goodtoknow.co.uk/recipes/gok-wan-s-braised-aubergine-with-pork 2 anchovy fillets, drained and finely sliced, 4 cloves of garlic, peeled and finely sliced, 2 aubergines, trimmed and chopped into 3cm dice. It’s important to ensure the pan does not run dry, so keep checking and add more water, using the entire 200ml if necessary. 7. Thickly slice the eggplant and cut each slice into quarters. Toss garlic and ginger in the hot oil. Top with half the remaining sauce, another third of the Parmesan, aubergine slices, the rest of the pork and the rest of the mozzarella. If using Asian eggplants, peel and slice into 1/4 slices. Gok says: 'Full of flavour and distinctiveness, this meal will wow the crowds and leave everybody wanting more. In a wok, heat the vegetable oil until smoking. Pandora Black Friday 2020 deals: Over 20% off on everything from bracelets to charms, Best Black Friday baby deals: Top savings on baby products, baby monitors, cots and more, Karcher Black Friday deals: Get huge discounts on pressure washers, window vacs and more, How to roast pork: How to cook roast pork with crackling, Child development stages: Ages 0-16 years. When is the best time to do Christmas food shopping? Heat 2 tablespoons of the olive oil in a large frying pan. His aubergine and pork dish is made with a delicious soy sauce, anchovy, sesame oil and spring onion sauce. Pork belly is a traditional staple in different Asian kitchens. Eggplant, also called aubergine, has a surprising meaty quality. Add the anchovy fillets and garlic and stir-fry for another 2 minutes. Heat the oil in a wok over a high heat. Reduce the heat to medium, pour in both types of soy sauce and add half the water. TV presenter Gok Wan gets in touch with his roots in TV show Gok Cooks Chinese. Heat the oil in a large saucepan, tip in the aubergine then fry over a medium heat for 5 mins until … Heat the vegetable oil in a non-stick wok or large skillet. Set eggplant aside. Fry aubergine, onion and garlic till lightly … Add the eggplant and soak for 20 minutes. Bake the parmigiana in the oven preheated to 200C/400F/gas 6 for about 40 minutes until crispy and bubbling. Nothing wrong with a little food cabaret at the table!'. When hot, add the minced pork and stir-fry for 2 minutes until the pork starts to brown at the edges. Simmer the mixture for about 20 minutes. We earn a commission for products purchased through some links in this article. Remove the cooked pork … Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. Stir in the … Cook the aubergines down until they are virtually falling apart. Mix in the pepper … Add the pork and simmer gently, stirring occasionally, for 5-8 minutes or until pork is cooked. Add the cubed aubergines and stir intermittently for the next 3–4 minutes, until the aubergines begin to brown and soften at the edges. Bring to the boil and put a lid on the wok. Top with the remaining sauce and Parmesan. Remove from the water and dry. Will Christmas markets go ahead this year? Tip in the pork and fry for 5 minutes, stirring occasionally, until it starts to brown. At this point, stir in the sesame oil and remove to a plate. Sprinkle liberally with sliced spring onions and serve with rice. Add the chili-bean sauce, garlic, ginger and cook over high heat until fragrant, about 20 seconds, then add the pork and stir-fry until browned, 2 to 3 minutes. Add to the curry with the bamboo shoots, and simmer over low heat for 20 minutes or until tender. Stir-fry eggplant strips until soft, drain, leaving oil in pan.