Usually, this dish is served in a sizzling hot pot at a restaurant, ideally after hours of slow cooking so the aubergine and mince pork practically melt into one within the fragrant salted fish sauce.
In order to replicate this at home, you would have to be able to find Chinese salted fish (鹹魚) and have a ceramic pot that you can get up to a searingly hot temperature. Not to mention time.
I came across this Lee Kum Kee sauce satchet for this dish and you know what, it wasn’t bad at all! All you needed was pork mince and aubergines (pre boiled) and simply add the sauce mix. I added about a tbsp of light soy sauce and a tbsp of fish sauce to the mix and it turned out quite well.
Nice, quick dinner dish, perfect with a bowl of rice.
Happy eating!
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