Neil Perry's pork and eggplant stir-fry recipe

Neil Perry
Stir-fried pork and eggplant.
Stir-fried pork and eggplant. Photo: William Meppem

This pork dish is also really good with chicken or prawns – both work well with the eggplant, which is the hero of the dish.


vegetable oil, for deep-frying

1 eggplant, diced into 3cm-4cm pieces

150g minced pork belly

2 spring onions, sliced

2 tbsp finely chopped ginger

2 cloves garlic, finely chopped

1 tbsp chilli bean paste

2 tsp Shaoxing wine

2 tbsp light soy sauce

2 tsp castor sugar

4 tbsp fresh chicken stock

2 spring onions, julienned

​ pinch of ground Sichuan pepper

coriander leaves, for garnish


1. Heat the oil in a wok or deep-fryer until almost smoking (about 180C), and deep-fry the eggplant in batches until golden brown (2 to 3 minutes), then drain on paper towel. Carefully pour out the oil and wipe the wok clean.

2. Heat 3 tablespoons of vegetable oil in the wok over a high heat, add pork and stir-fry until it begins to colour (3-5 minutes).

3. Add the spring onion, ginger, garlic and bean paste and stir-fry until fragrant.

4. Deglaze wok with Shaoxing, add soy sauce, sugar and chicken stock, and return eggplant to the wok and simmer until the sauce thickens slightly (3 to 4 minutes).

5. Spoon pork and eggplant onto a serving plate, top with the julienned spring onions and sprinkle with Sichuan pepper. 

Serve with my special fried rice.