This Spicy Sautéed Eggplant recipe with Pork is a vibrant, umami-rich stir-fry that combines tender eggplant, savory ground pork, and a kick of chili for a quick, satisfying meal. Inspired by Chinese-style eggplant dishes, this Filipino version is faster than adobo and packed with garlicky, spicy flavors that pair perfectly with steamed rice.
✅ Ready in 20 Minutes – Faster than takeout!
🍆 Silky & Tender Eggplant – No bitterness, just melt-in-your-mouth texture.
🌶 Adjustable Heat – Make it mild or fiery to taste.
🍚 Perfect with Rice – The savory sauce is ulam gold.
🍚 With garlic fried rice – Takes it to the next level.
🥢 As a side dish – Pairs well with grilled meats or fish.
🌶 Extra chili oil – For spice lovers.
This Spicy Sautéed Eggplant recipe with Pork is a quick, flavorful, and budget-friendly dish that’s perfect for busy weeknights. Whether you love Chinese-style stir-fries or just crave spicy Filipino ulam, this recipe delivers!
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A spicy sauteed eggplant recipe. This spicy sauteed eggplant dish is similar to a Chinese eggplant stir fry. Eggplants and ground pork are the key components in this recipe, which are sauteed with chopped garlic and onions. To bring out the delectable taste and aroma, chopped red chilies and certain species are added. If you’re looking for a spicy eggplant recipe, this could be your best choice to try. It's a very easy recipe for a delectable dish that satisfies your hunger. What can you say about our recipe? May I know your thoughts? Please leave your comments below. Feel free to share your eggplant recipes too. Thank you. Happy cooking and enjoy the food.
Wash the eggplant and slice them into pieces, then soak them in a bowl of water to prevent them from darkening.
Peel off the skin of the onion and garlic, and then chop them into pieces.
Heat up vegetable oil in a pan. Add the eggplant and cook until lightly browned. Take it out of the pan and set it aside.
In the same pan, add 2 tbsp of vegetable oil, then saute the garlic and onion.
Add the ground pork. Stir fry until the pork color changes to light brown. Let it cook for 5 minutes, or until the fat renders.
Add soy sauce and oyster sauce. Then stir and cook for another 10 minutes, or until the pork is tender.
When the meat is tender enough, add back the fried eggplant to the pan. Add the chopped red chili.
Season with salt and pepper to taste. Add the cooking wine. Mix it and give it a taste. Adjust it as necessary.
Add chopped green onions or scallions. Toss it and serve it warm.
Happy cooking, share and enjoy the food.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.