Braised Belly Pork with Aubergine in Chilli Bean Sauce

Ching-He Huang's hearty stew can also be adapted for vegetarians - simply swap tofu chunks for the meat, and add them after the aubergines are tender...
By Ching-He Huang
Braised Belly Pork with Aubergine in Chilli Bean Sauce
  • Rating:
  • Serves: 2-4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 2 tbsp groundnut oil
  • 2 cloves garlic, chopped
  • 2 cm piece ginger, grated
  • 4 large red chillies, seeds removed and chopped
  • 4 chinese dried mushrooms, soaked in warm water for 20 minutes, stems removed and chopped
  • 350 g pork belly, without bone, chopped into 2cm pieces
  • 1 large aubergine
  • 500 ml boiling water
  • 3 tbsp chilli bean sauce, available from Chinese supermarkets
  • 3 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 4 large spring onions, sliced lengthways


1. Heat the groundnut oil in a wok over a high heat and fry the garlic, ginger, and chillies for 1 minute, until the garlic begins to colour.

2. Add the chopped mushrooms, followed by the pork, and fry briskly for another 2 minutes.
Add the chopped aubergine and stir fry for another 2 minutes.

3. Pour in the boiling water, chilli bean sauce, and the dark and light soy sauces. Simmer, uncovered, until the meat is tender and the aubergines are soft - this should take around 20 minutes

4. Scatter the stew with spring onions and accompany with steamed rice.

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