Easy Eggplant with Pork Strips
Here is an easy eggplant with pork strips recipe you can make for lunch or dinner. It’s not fancy, very budget-friendly, and also yummy.
A Favorite Vegetable from my Childhood
Eggplant has always been one of my favorite vegetables since I was young and living in the Philippines. Even now that I’m living in the U.S., it’s still a favorite. The only challenge is that my preferred variety, the long, Chinese-style eggplant is hard to find in regular grocery stores. I usually only see it occasionally, unless I make a trip to an Asian market. Unfortunately, the nearest Asian store is quite a drive from where I live.
Versatile and Flavorful, But, Not For Everyone
Eggplant is one of those vegetables that works well in almost any dish. It blends easily with different flavors and adds a soft richness. For those unfamiliar with it or who haven’t tried it before, the texture might be a bit off-putting. A lot of times, I don’t include the skin when cooking, because while the flesh turns soft and almost melts in your mouth, the skin is often chewy.
Why I Kept the Skin on this Dish
In this recipe, I decided to leave the skin on. The reason is that the skin helps hold the slices together, especially since they’re cut quite small. Without the skin, the eggplant might fall apart too much during cooking. Just make sure to wash the skin thoroughly if you plan to keep it on when cooking. Let’s get cooking!
You will need the following to make this dish
- 2 cups pork (cut into thin strips)
- 1 large globe eggplant, sliced
- 1 onion, thinly sliced
- 1 sweet red bell pepper, sliced
- 1 tbsp garlic, minced
- 1/4 cup dark soy sauce
- A pinch of smoked paprika
- 1 cup water (adjust as needed)
- Salt, to taste
- Ground black pepper, to taste
How to make this Eggplant with Pork Strips Dish
- Brown the pork:
Heat a good amount of olive oil in a non-stick pan over medium-high heat. Add the pork strips and cook until they’re nicely browned. Once browned, remove the pork and set it aside. - Saute the aromatics:
In the same pan, add a bit more olive oil if needed. Saute the onion and red bell pepper for about 5 minutes, or until they begin to soften. - Add the eggplant:
Add the minced garlic and return the browned pork to the pan. Stir in the soy sauce, smoked paprika, and water. Toss in the sliced eggplant, then season with salt and black pepper. Stir everything together, then cover the pan. - Simmer until tender:
Cook for 8–10 minutes, stirring occasionally, until the eggplant is soft and has absorbed the sauce. - Serve and enjoy:
Best served hot with freshly steamed white rice.
Ingredient Substitutes and Variations
Olive Oil
I used olive oil for a lighter option, but unsalted butter or vegetable oil will work just as well. Use whatever you have on hand.
Pork Strips
Any cut of pork can be used. Just adjust the cooking time depending on how lean or fatty it is. Thinner slices will cook faster and stay tender.
Eggplant
I used globe eggplant in this recipe, but long Chinese eggplant or any other variety you can find will work too. Choose what’s fresh and accessible.
Onion
Fresh onion adds the most depth of flavor. I used yellow onion, but white or red are also great options. If you’re out of fresh onion, onion powder is a convenient substitute, though the flavor will be slightly different.
Sweet Red Bell Pepper
If you don’t have red bell pepper, sweet yellow bell pepper is a good alternative. It is milder but still adds color and a hint of sweetness. You can also skip it if you’re not a fan of bell peppers.
Garlic
I used bottled minced garlic for convenience, but fresh garlic will give the dish even more flavor. One option too is the powder – which has no texture but the aroma still comes through beautifully.
Dark Soy Sauce
I used Filipino soy sauce, which is rich and deeply flavored. Other dark soy sauces from the grocery store will work just fine, just adjust to taste as brands vary in saltiness.
Smoked Paprika
I like the subtle smoky note that paprika brings to dishes. If you enjoy that flavor, definitely include it. If not, feel free to leave it out.
Water
Eggplant soaks up liquid quickly, so I added water to keep the dish from drying out. You can also use broth or stock for extra flavor, but keep an eye on the sodium level if you’re already using soy sauce.
Salt and Ground Black Pepper
These are simple seasonings, but they make a difference. I use both to balance the dish. Taste before adding, depending on your soy sauce and broth, you may not need much more salt.
Feel free to adjust this recipe to suit your preferences or add other ingredients you like.
What to Serve With This Dish
Since this is an Asian-style dish, it pairs best with rice. Any type works, but plain white rice is especially good—it soaks up the sauce and keeps the meal balanced.
Easy Eggplant with Pork Strips Recipe
Ingredients
- Olive oil
- 2 cups pork (cut into thin strips)
- 1 large globe eggplant, sliced
- 1 small onion, thinly sliced
- 1 small sweet red bell pepper, sliced
- 1 tbsp garlic, minced
- 1/4 cup dark soy sauce
- sprinkle smoked paprika
- 1 cup water ( adjust as needed)
- salt, to taste
- ground black pepper, to taste
Instructions
- Brown the pork: Heat a good amount of olive oil in a non-stick pan over medium-high heat. Add the pork strips and cook until they’re nicely browned. Once browned, remove the pork and set it aside.
- Saute the aromatics: In the same pan, add a bit more olive oil if needed. Saute the onion and red bell pepper for about 5 minutes, or until they begin to soften.
- Add the eggplant: Add the minced garlic and return the browned pork to the pan. Stir in the soy sauce, smoked paprika, and water. Toss in the sliced eggplant, then season with salt and black pepper. Stir everything together, then cover the pan.
- Summer until tender: Cook for 8–10 minutes, stirring occasionally, until the eggplant is soft and has absorbed the sauce.
- Serve and enjoy: Best served hot with freshly steamed white rice.
I hope you like this eggplant with pork strips recipe. You can also watch the video below.
Other Eggplant Recipes You Might Like:
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