Sticky Chinese Pork & Eggplant

Sticky Chinese Pork & Eggplant

with Garlic Rice & Pickled Onion

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When this dish was brought to our test kitchen table, it disappeared in record time! With a delicious combination of baby broccoli, tender eggplant, toasted sesame seeds and pork with mild Sichuan garlic paste, it's sure to be a hit at your table too.


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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove


1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)




red onion

1 bunch

baby broccoli

1 knob


1 sachet

sesame seeds

(ContainsSesameMay be presentGluten, Milk, Peanuts, Soy, Tree Nuts)

1 packet

pork mince

1 packet

Sichuan garlic paste

(ContainsSesame, Soy)

Not included in your delivery

olive oil

20 g



¼ tsp


½ tbs


1 tbs

soy sauce

(ContainsGluten, Soy)

1.25 cup

water (for the rice)

¼ cup

rice wine vinegar (for the pickle)

½ tbs

rice wine vinegar (for the sauce)

1 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3430 kJ
Fat34.7 g
of which saturates12.3 g
Carbohydrate89.5 g
of which sugars19.7 g
Protein36 g
Sodium1338 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and the salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, cut the eggplant into bite-sized chunks. Place the eggplant on a lined oven tray, season with salt and drizzle with olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Roast until tender, 15-20 minutes.

TIP: Adding enough oil will ensure the eggplant softens in time


While the eggplant is roasting, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar (for the pickle) and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside until serving. Trim the baby broccoli and cut into thirds. Finely grate the ginger.

TIP: Cut any thicker baby broccoli stems in half lengthways.


Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli, tossing, until tender, 5-6 minutes. Transfer to a medium bowl and season with salt and pepper. Meanwhile, combine the Sichuan garlic paste, honey, rice wine vinegar (for the sauce), soy sauce and water (for the sauce) in a second small bowl.


When the rice has 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the ginger and remaining garlic and cook until fragrant, 1 minute. Add the Sichuan sauce mixture and cook until slightly reduced and sticky, 1-2 minutes. Remove from heat, then add the roasted eggplant and broccoli to the pork, tossing to combine.


Drain the pickled onion. Divide the garlic rice between bowls. Top with the sticky Chinese pork, veggies and pickled onion. Garnish with the toasted sesame seeds to serve.