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fried eggplant with pork and fermented tofu

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Pork

Fried Eggplant With Pork & Fermented Tofu

A take on my mother’s yu xiang qie zi, or “fish-fragrant” eggplant.

Ingredients

  • 2 tablespoons vegetable oil
  • 22 grams (6 cloves) garlic, smashed
  • 1 Thai bird's eye chile, sliced lengthwise (optional)
  • 1/2 small yellow onion, sliced
  • 100 grams shiitake mushrooms, caps only, sliced
  • 18 grams ginger, sliced
  • 17 grams cilantro, chopped
  • 50 grams Chinese celery, chopped (regular celery works, too)
  • 20 grams sweet white miso
  • 1 1/2 pounds (3 large) pig ears
  • 1/4 cup quality soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon black vinegar
  • 1 1/2 cups unsalted chicken or pork stock2 pounds Chinese or Japanese eggplant, chopped into 2 1/2–inch pieces
  • 1 tablespoon kosher salt, plus more to taste
  • 2 cups canola oil
  • 2 tablespoons peanut oil
  • 25 grams (8 cloves) garlic, minced
  • 1/2 gram small yellow onion, minced
  • 1 Thai bird's eye chile, sliced lengthwise
  • 12 grams (1 tablespoon) ginger, minced
  • 1 tablespoon Shaoxing wine
  • 55 grams (2 tablespoons) fermented tofu curd—I use Sze Schuan brand
  • 55 grams (2 tablespoons) soybean paste—I use Healthy Boy brand
  • 33 grams (1 tablespoon) shrimp paste—I use Super brand
  • 1 teaspoon granulated sugar
  • 15 grams (1 tablespoon) palm sugar
  • 1/4 teaspoon ground white pepper
  • 4 grams (1 tablespoon) green Sichuan peppercorn
  • 3 grams (1 tablespoon) coriander seeds
  • 1 gram (1 pod) star anise
  • 1 gram (1 teaspoon) ground urfa pepper
  • 1 tablespoon peanut oil
  • 1 tablespoon quality soy sauce
  • 2 teaspoons black vinegar
  • 20 grams (2 tablespoons) culantro (not cilantro!!), minced

Directions

  • In an electric pressure cooker (such as the Instant Pot), heat vegetable oil on the "Sauté" function 1 minute. Add garlic, chile, onion, shiitake, ginger and sauté 5 minutes. Add cilantro, celery, and miso and mix thoroughly, sautéing another 2 to 3 minutes. Turn off "Sauté" function.
  • Add pig ears, soy sauce, mirin, and black vinegar, and stock and mix thoroughly. Switch to "Pressure Cook" function and cook on high pressure 1 hour.
  • After 1 hour, natural-release the pressure completely, uncover, then turn on the "Sauté" function again. Let liquid reduce by half.
  • Turn off pressure cooker and carefully remove pig ears from liquid. Let cool 5 minutes, scraping off excess ingredients. Mince and set aside for later.
  • Wok-fried eggplant & fermented tofu sauce
  • Prepare the eggplant: Sprinkle salt on eggplant and let sit 20 minutes. Press eggplant with paper towels to remove all excess water.
  • Heat canola oil in a wok over high heat until oil temperature reaches 375°F. Reduce heat to medium. Add eggplant and fry until white flesh is nicely browned and purple exterior is crisp, roughly 5 to 8 minutes. Remove eggplant from oil and drain on paper towels.
  • Remove excess oil from wok. Wipe dry with paper towels.
  • Make the fermented tofu sauce: Heat peanut oil over medium heat until slick and shiny. Add garlic, onion, bird’s eye chile and ginger with a dash of salt. Reduce heat to low and sauté 15 minutes.
  • Turn heat to high. Add minced, reserved pig ears to wok with a dash of salt. Cook 3 minutes. Deglaze pan with Shaoxing wine and reduce until nearly dry. Add tofu curd, soybean paste, shrimp paste, palm sugar, and white pepper and sauté another 3 minutes.
  • Meanwhile, grind Sichuan peppercorn, coriander, star anise, and urfa pepper in spice grinder until coarsely ground. Add to pork mixture and cook 1 minute. Remove from wok and set aside until ready to assemble.
  • To assemble the final dish, heat empty wok on high heat until smoking. This next part's a quick dance (you ready?): Add peanut oil and heat 1 minute. Add eggplant and stir-fry 30 seconds. Add soy sauce to edges of wok, letting it caramelize and cook with eggplant 30 seconds. Add fermented tofu sauce and stir-fry 3 to 5 minutes. Add black vinegar to edges of wok, letting it caramelize and cook with eggplant 30 seconds. Remove wok from heat. Stir in culantro and serve.

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