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Classic Hong Kong Style Spicy Minced Pork and Aubergine

groups4 servingsspeedEasycountertopsPrep: 5 minsskilletCook: 7 minsscheduleTotal: 12 minsoutdoor_grillStir-frylocal_fire_departmentMild
Allergens:warningSoywarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

11 Steps Total
01
Preparation
00:02:05

Crush and chop the garlic finely.

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Watch out

Chop the garlic finely and evenly

otherwise, it will burn unevenly when sautéed

Ingredients:Garlic (3 clove)
Tools:chef knifecutting board
02
Preparation
00:02:13
warningStay safe

Wash your hands thoroughly after handling raw pork to prevent cross-contamination leading to food poisoning.

Add 2 tsp soy sauce, 1 tsp dark soy sauce, some five spice powder, 1 tsp potato starch mixed with 1 tsp water, 0.5 tsp sesame oil, and some black pepper to 250g minced pork, and mix well.

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Watch out

The starch and water must be fully mixed before pouring into the mince

otherwise, starch lumps will cause uneven seasoning

Ingredients:minced pork belly (250 g)soy sauce (2 tsp)dark soy sauce (1 tsp)five-spice powder (0.5 tsp)potato starch (1 tsp)water (1 tsp)sesame oil (0.5 tsp)crushed black pepper (0.5 tsp)
Tools:mixing bowlchopsticks
03
Preparation
00:02:38

Cut 600g aubergine in half with skin on, then slice into strips and set aside.

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Watch out

If sliced aubergine is not cooked immediately, submerge it in salt water to prevent air oxidation and browning.

Ingredients:aubergine (600 g)
Tools:chef knifecutting board
04
Active Cooking
00:03:12
warningStay safe

Hot oil can splatter when ingredients with moisture are added; keep a safe distance.

Heat the wok, add 2 tbsp oil, add chopped shallots, 1 tsp chopped ginger, and 1 tbsp washed and rehydrated dried shrimp, and stir-fry until fragrant.

local_fire_departmentMedium heat
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Watch out

Dried shrimp must be thoroughly drained before adding to the wok

otherwise, residual water will cause hot oil to splatter

Ingredients:Cooking oil (2 tbsp)shallot (2 piece)ginger (1 tsp)dried small shrimp (1 tbsp)
Tools:spatulawok
05
Active Cooking
00:03:40

Add the marinated minced pork, stir-fry over medium heat for about 2 minutes until broken up and fully cooked, then remove and set aside.

local_fire_departmentMedium heat
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Watch out

The minced pork must be broken up and cooked until completely changed in color

otherwise, raw centers will affect texture and food safety

Ingredients:minced pork belly
Tools:spatulawok
06
Active Cooking
00:04:14

Add another 1 tbsp oil to the wok, add garlic and 1 tbsp spicy bean paste, and sauté until fragrant.

local_fire_departmentMedium-low heat
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Watch out

Spicy bean paste must be sautéed over medium-low heat

otherwise, high heat will easily burn it and cause bitterness

Ingredients:Cooking oil (1 tbsp)Garlic (3 clove)spicy bean sauce (1 tbsp)
Tools:spatulawok
07
Active Cooking
00:04:27
warningStay safe

Lifting the lid releases hot steam; be careful not to scald your face and hands.

Add the sliced aubergine and stir-fry, add 1 tsp sugar, 1 tsp chicken powder, and 100ml water, cover with a lid and cook for 2 minutes until the aubergine softens.

local_fire_departmentMedium heat
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Watch out

Control the water level during simmering

too little water will cause burning at the bottom and uneven softening of the aubergine

Ingredients:auberginesugar (1 tsp)chicken powder (1 tsp)water (100 ml)
Tools:spatulawokpot lid
08
Active Cooking
00:04:54

Add the previously cooked minced pork, mix well, and cook for 30 seconds.

local_fire_departmentMedium heat
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Watch out

Stir the minced pork in quickly after returning to the wok

otherwise, the sauce at the bottom will thicken too fast

Ingredients:minced pork belly
Tools:spatulawok
09
Active Cooking
00:05:08

Add 1 tsp Chinkiang vinegar, cover with the lid, and cook for another 30 seconds.

local_fire_departmentMedium heat
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Watch out

Chinkiang vinegar is the soul of this dish and must be added towards the end

otherwise, long cooking will evaporate its fragrance

Ingredients:Chinkiang vinegar (1 tsp)
Tools:wokpot lid
10
Active Cooking
00:05:22

Mix 1 tsp potato starch with 2 tbsp water to make a starch slurry, slowly pour it into the wok to thicken the gravy, and stop when the consistency is right.

local_fire_departmentMedium heat
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Watch out

Pour the starch slurry gradually

otherwise, pouring too much at once will cause lumps and make the sauce overly thick

Ingredients:potato starch (1 tsp)water (2 tbsp)
Tools:spatulawok
11
Active Cooking
00:05:41
warningStay safe

Use heat-insulating gloves when moving the hot wok off the stove to prevent severe burns from touching hot metal.

Add appropriate amount of spring onion, red chilli slices, and some sesame oil, mix well and stir-fry until fragrant, then transfer to a plate.

local_fire_departmentMedium heat
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Watch out

Stir in spring onions and sesame oil and turn off the heat immediately

overcooking will turn the green onions yellow and lose freshness

Ingredients:spring onion (2 piece)red chilli (2 piece)sesame oil (1 tsp)
Tools:spatulaplatewok

groceryAll Ingredients

minced pork belly250 g
aubergine600 g
Garlic6 clove
water100 ml
spicy bean sauce1 tbsp
chicken powder1 tsp
Chinkiang vinegar1 tsp
ginger1 tsp
shallot2 piece
spring onion2 piece
red chilli2 piece
potato starch2 tsp
soy sauce2 tsp
dark soy sauce1 tsp
five-spice powder0.5 tsp
dried small shrimp1 tbsp
sesame oil1 tsp
crushed black pepper0.5 tsp
sugar1 tsp
Cooking oil3 tbsp

blenderAll Tools Needed

chef knifecutting boardmixing bowlchopsticksspatulawokpot lidplate