Salted Pork and Preserved Vegetable Clay Pot Eggplant

Ingredients

Instructions

1. 1

   Prepare the salted pork by slicing into thin pieces and blanching briefly in boiling water to reduce excess saltiness. Drain well.

2. 2

   Cut eggplant into 5cm chunks. Do not peel; leave skin on for texture and nutrition.

3. 3

   Rinse preserved mustard greens thoroughly under running water to remove excess salt. Squeeze dry and chop coarsely.

4. 4

   Smash garlic cloves lightly with the side of a knife blade to release aroma. Slice ginger and remove seeds from dried chilies if you prefer less heat.

5. 5

   Heat vegetable oil in the clay pot over medium-high heat. Add garlic, ginger, and dried chilies; stir-fry until fragrant.

6. 6

   Add blanched salted pork and preserved mustard greens. Stir-fry for 2 minutes until the aromatics and pork flavors meld.

7. 7

   Add eggplant chunks and mix well to coat with the fragrant oil. Pour in chicken stock, soy sauce, oyster sauce, and rice wine.

8. 8

   Add star anise and sugar. Bring to a simmer, then lower heat. Cover the clay pot and let it braise for 25-30 minutes until eggplant is very tender.

9. 9

   Check eggplant for doneness. It should be soft and have absorbed the savory flavors. If broth seems too thin, continue cooking uncovered for 2-3 minutes to reduce.

10. 10

    Taste and adjust seasoning if needed. Serve immediately in the clay pot while still bubbling and steaming hot. Serve with jasmine rice on the side.