Sichuan Yuxiang Pork with Aubergines (Fish-Fragrant Style)

The Intriguing Tale of Yuxiang

Yuxiang, which translates to 'fish fragrance,' doesn't actually contain any fish. Intriguing, isn't it? Originating from Sichuan cuisine, this flavour profile combines the unique tastes of pickled chillies, garlic, ginger, and broad bean paste. It's traditionally associated with fish dishes, hence the name. But, surprise! Today, we're using this vibrant mix to bring out the best in pork and aubergines.

Ingredients for the Ride

Before diving into the culinary adventure, gather your gear:

• 600g aubergines, cut into 2-inch wedges
• Salt to taste
• 2 tbsp cooking oil
• 500g ground pork
• 4 tbsp pickled chilli, minced
• 2½ tbsp Chilli Bean Sauce (Toban Djan)
• 1/2 tbsp Sichuan Peppers, crushed
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp sugar
• 1 tbsp dark soy sauce
• 1 tsp cornflour
• 1 tbsp cold water
• 2 tbsp Chinkiang vinegar
• 1 bunch chopped scallion greens

The Art of Preparation

1. Begin by salting the aubergines and let them sit for at least 30 minutes. Afterwards, give them a quick rinse to wash away the excess salt.
2. Either steam the aubergines for about 5 minutes or, for an extra punch of flavor, stir fry them with the pork.
3. In a separate pan, stir-fry the ground pork in the cooking oil until it's fully cooked. Set it aside for now.
4. With the heat on low, sauté the Toban Djan and pickled chilli in the leftover pork fat. Be careful not to let it burn or dry out.
5. Next, turn up the heat to medium and add in the garlic and ginger. Continue to sauté until the aroma fills your kitchen.
6. Now, it's time to add the water, sugar, soy sauce, and a slurry made from the cornflour and water. Bring this mixture to a boil until it thickens slightly.
7. Lastly, add the aubergines, vinegar, and chopped scallion greens. Mix until everything is well combined, then turn off the heat.

Serving Suggestions

This dish pairs perfectly with a side of steamed jasmine rice or a simple cucumber salad. If you're feeling adventurous, try it with some Dan Dan noodles for a full-on Sichuan feast!

Substitutions

If you can't find some ingredients, don't fret! For the aubergines, you can use zucchini or bell peppers. Ground chicken or turkey can replace the pork. In place of the Chinkiang vinegar, try using balsamic vinegar.

Nutritional Info

This recipe serves 4, with each serving being approximately 275g.

Each serving contains around:

• 410 calories
• 28g fat
• 12g carbs
• 27g protein
• 1g fiber
• 5g sugar
• 1010mg sodium
• 90mg cholesterol

The Secret Sauce: Tips and Tricks

• Salting the aubergines helps draw out moisture and bitterness, so don't skip this step.
• Keep an eye on the chilli bean sauce and pickled chilli while sautéing; they can quickly burn and ruin the dish's flavour.
• If you're sensitive to spice, adjust the amount of Sichuan peppers to taste.
• Choose eggplants that are firm and shiny, with a smooth and unblemished skin. Cut them into thin strips, and soak them in salted water for 10-15 minutes, to remove any bitterness and excess moisture.
• Use pickled chili bean paste that is made with broad beans, soybeans, and chili peppers, and has a rich and complex flavor. You can find it in Asian grocery stores or online.
• Adjust the amount of sugar, vinegar, soy sauce, and peppercorns in the yuxiang sauce, to your liking. If you prefer a sweeter or milder flavor, reduce the amount of chili bean paste and increase the sugar and vinegar. If you like a numbing and tingling sensation, add more Sichuan peppercorns.
• Stir-fry the pork and vegetables separately, and then combine them with the sauce, to prevent the vegetables from becoming soggy or overcooked.
• Serve the dish hot and fresh, with some steamed rice or noodles, and garnish it with some fresh cilantro or green onions, to add some color and freshness.

A Dish with a Twist: FAQs

Why is it called 'Fish Fragrant'?

Despite the name, Yuxiang or 'fish fragrance' doesn't contain any fish. The flavour profile originates from a traditional method of preparing fish in Sichuan cuisine, which includes pickled chillies, garlic, ginger, and broad bean paste.

Can I substitute the aubergines with another vegetable?

Absolutely! Zucchini or bell peppers work wonderfully as a substitute.

What can I serve with Yuxiang Pork and Aubergines?

This dish pairs well with steamed jasmine rice or a simple cucumber salad. For a full-on Sichuan feast, try it with Dan Dan noodles!

Is this dish spicy?

Sichuan cuisine is known for its bold, spicy flavours, and this dish is no exception. However, you can adjust the spice level to your preference by reducing the amount of Sichuan peppers and chilli bean sauce.

Can I use a different type of meat?

Yes, you can! Ground chicken or turkey can be used as a substitute for pork.