Active Time
45 MIN
Total Time
N/A
Yield
Serves : 6 to 8 servings
© Madeleine Hill

How to Make It

Step 1    

In a large bowl, mix the pork with the vinegar, sambal oelek, cornstarch and 1 tablespoon of the soy sauce. Cover and refrigerate for at least 2 hours or up to 8 hours.

Step 2    

Preheat the broiler and position the rack 8 inches from the heat. Brush the eggplants with peanut oil and season with salt. Arrange the eggplants cut side down on a rimmed baking sheet and broil for 12 to 15 minutes, turning once, until lightly charred and tender.

Step 3    

Meanwhile, in a medium bowl, whisk the chicken stock with the sake, sugar, sesame oil, chile bean paste and remaining 3 tablespoons of soy sauce. In a wok or large skillet, heat the 1 tablespoon of peanut oil until shimmering. Add the minced scallions, garlic and ginger and stir-fry over high heat until fragrant, 1 minute. Add the pork and stir-fry until no pink remains, 3 to 5 minutes. Add the chicken stock mixture and bring to a boil. Simmer over moderately high heat, stirring occasionally, until slightly thickened, about 3 minutes.

Step 4    

Arrange the eggplants cut side up on a platter and spoon the pork on top. Garnish with thinly sliced scallions and serve with steamed rice.

Make Ahead

The cooked eggplant can be refrigerated overnight. Reheat gently before proceeding.

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Aggregate Rating value: 4

Review Count: 4347

Worst Rating: 0

Best Rating: 5

Author Name: Sydney Shanbrom

Review Body: SO Good, easy to make and the flavors are amazing - tastes better than Ma Po from a restaurant!

Review Rating: 5

Date Published: 2016-09-14