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Asian pork & eggplant casserole


  • Heat a little oil in a heavy-bottomed casserole (or pot) and brown the pork in batches. Remove to a bowl.
  • Then add the eggplant to the casserole with a little more oil if needed and brown, continually stirring. Add the mixture to the pork.  
  • Add a little fresh oil to the casserole and gently sauté the ginger, onions, chillies and garlic until tender, stirring and scraping the bottom as you do so. 
  • Then add the sugar, cinnamon and star anise, and cook until lightly caramelised, continually stirring.  
  • Return the pork and eggplant to the casserole and add the soy with enough stock to almost cover. Mix well, cover with a lid and gently cook until the pork is very tender. Taste the sauce for seasoning and then stir in 1 tbsp coriander.
  • Serve on a bed of steamed rice with plenty of the sauce and a sprinkling of coriander on top.


  • vegetable oil
  • 750 gm skinless pork belly, cut into chunks
  • 2 eggplants, cut into chunks
  • 1 tbsp grated fresh ginger
  • 2 onions, chopped
  • 2 small red chillies, sliced
  • 2 garlic cloves, crushed
  • 2 heaped tbsp shaved palm (or soft brown) sugar
  • 1 cinnamon stick, broken in half
  • 4 star anise
  • 2 tbsp soy sauce
  • 1 litre chicken stock
  • 3 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm