Salted Pork and Preserved Vegetable Clay Pot Eggplant 梅菜咸肉焗茄子砂鍋

A classic Cantonese clay pot dish combining tender eggplant, salty preserved pork, and tangy pickled vegetables. The ingredients braise together in a slow-cooking clay pot, allowing flavors to meld while the eggplant becomes silky and absorbs the savory umami of the pork and preserved mustard greens. This is comfort food at its finest, served bubbling hot directly from the clay pot.

Nutrition (per serving)

Ingredients

• 400g salted pork belly
• 600g eggplant
• 100g preserved mustard greens
• 50g garlic cloves
• 30g ginger slices
• 3 piece dried chilies
• 2tbsp vegetable oil
• 3tbsp soy sauce
• 2tbsp oyster sauce
• 1tbsp sugar
• 500ml chicken stock
• 2 piece star anise
• 1tbsp rice wine

Steps

1. Prepare the salted pork by slicing into thin pieces and blanching briefly in boiling water to reduce excess saltiness. Drain well.
2. Cut eggplant into 5cm chunks. Do not peel; leave skin on for texture and nutrition.
3. Rinse preserved mustard greens thoroughly under running water to remove excess salt. Squeeze dry and chop coarsely.
4. Smash garlic cloves lightly with the side of a knife blade to release aroma. Slice ginger and remove seeds from dried chilies if you prefer less heat.
5. Heat vegetable oil in the clay pot over medium-high heat. Add garlic, ginger, and dried chilies; stir-fry until fragrant.
6. Add blanched salted pork and preserved mustard greens. Stir-fry for 2 minutes until the aromatics and pork flavors meld.
7. Add eggplant chunks and mix well to coat with the fragrant oil. Pour in chicken stock, soy sauce, oyster sauce, and rice wine.
8. Add star anise and sugar. Bring to a simmer, then lower heat. Cover the clay pot and let it braise for 25-30 minutes until eggplant is very tender.
9. Check eggplant for doneness. It should be soft and have absorbed the savory flavors. If broth seems too thin, continue cooking uncovered for 2-3 minutes to reduce.
10. Taste and adjust seasoning if needed. Serve immediately in the clay pot while still bubbling and steaming hot. Serve with jasmine rice on the side.

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