Asian Braised Pork with Roasted Eggplant and Rice
Asian Braised Pork with Roasted Eggplant and Rice
Ingredients
For the Braised Pork
- 1 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons sesame oil
- 1 yellow onion, medium, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 1/2 cups chicken broth
- 2 star anise
For the Roasted Eggplant
- 1 pound eggplant, medium, cut into 1-inch cubes
- 2 tablespoons sesame oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 3 cups cooked white rice
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Preheat oven to 325°F. Pat the pork shoulder cubes dry with paper towels. Season generously with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat 2 tablespoons sesame oil in a large Dutch oven or oven-safe pot over medium-high heat. Working in batches if necessary, sear the pork on all sides until deeply browned, about 3-4 minutes per side. Remove the pork and set aside.
⏱️ 10 min
- 3
Add the chopped yellow onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated fresh ginger and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Stir in the soy sauce, rice vinegar, brown sugar, chicken broth, and star anise. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min
- 5
Return the seared pork to the pot. Cover tightly and transfer to the preheated oven. Braise for 2 hours, or until the pork is very tender and easily shreds with a fork.
⏱️ 120 min•🌡️ 325
- 6
While the pork is braising, prepare the eggplant. Preheat oven to 400°F. On a large baking sheet, toss the cubed eggplant with 2 tablespoons sesame oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread in a single layer.
⏱️ 5 min•🌡️ 400
- 7
Roast the eggplant for 20-25 minutes, flipping halfway through, until tender and lightly browned. Remove from the oven and set aside.
⏱️ 25 min•🌡️ 400
- 8
Once the pork is tender, remove the Dutch oven from the oven. Carefully remove and discard the star anise. Stir in the roasted eggplant. Taste and adjust seasoning if needed.
⏱️ 5 min
- 9
Serve hot over cooked white rice, garnished with sliced green onions and toasted sesame seeds.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Asian Braised Pork with Roasted Eggplant and Rice
For the Braised Pork
- 1 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons sesame oil
- 1 yellow onion, medium, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 1/2 cups chicken broth
- 2 star anise
For the Roasted Eggplant
- 1 pound eggplant, medium, cut into 1-inch cubes
- 2 tablespoons sesame oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 3 cups cooked white rice
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Preheat oven to 325°F. Pat the pork shoulder cubes dry with paper towels. Season generously with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat 2 tablespoons sesame oil in a large Dutch oven or oven-safe pot over medium-high heat. Working in batches if necessary, sear the pork on all sides until deeply browned, about 3-4 minutes per side. Remove the pork and set aside.
⏱️ 10 min - 3
Add the chopped yellow onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated fresh ginger and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Stir in the soy sauce, rice vinegar, brown sugar, chicken broth, and star anise. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min - 5
Return the seared pork to the pot. Cover tightly and transfer to the preheated oven. Braise for 2 hours, or until the pork is very tender and easily shreds with a fork.
⏱️ 120 min•🌡️ 325 - 6
While the pork is braising, prepare the eggplant. Preheat oven to 400°F. On a large baking sheet, toss the cubed eggplant with 2 tablespoons sesame oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread in a single layer.
⏱️ 5 min•🌡️ 400 - 7
Roast the eggplant for 20-25 minutes, flipping halfway through, until tender and lightly browned. Remove from the oven and set aside.
⏱️ 25 min•🌡️ 400 - 8
Once the pork is tender, remove the Dutch oven from the oven. Carefully remove and discard the star anise. Stir in the roasted eggplant. Taste and adjust seasoning if needed.
⏱️ 5 min - 9
Serve hot over cooked white rice, garnished with sliced green onions and toasted sesame seeds.
⏱️ 2 min