Recipe Minced Pork, Aubergine & Green Beans with Cumin (Chinese style)

Discussion in 'Meat and Poultry' started by morning glory, 15 Aug 2019.

  1. morning glory

    morning glory Obsessive cook Staff Member

    This is a way of making a little go a long way. The recipe contains just 125 grams of minced pork and will serve two people for a light meal, especially if served with another Chinese vegetable side dish. The only spices used here are chillies, ginger and whole cumin seeds, all of which work well with pork. The earthy, nutty flavour of cumin is foregrounded by adding it in two stages. The first stage fries the cumin seeds to release their aromatic flavour. The second stage poaches the whole seeds to add a bosky punch to the finished dish.

    This recipe is easily ‘veganised’ by substituting a vegan ‘mince’ of your choice. Vivera is my favourite (available in the UK & a large number of other European countries).


    Ingredients (serves 2)
    125 g pork mince
    1 tbsp sesame oil
    1 tbsp corn flour
    2 tbsp light soy sauce
    1 tbsp minced ginger
    100 g aubergine, chopped into small pieces
    2 tbsp vegetable oil
    30 g green beans (cut each bean into 2 or 3 pieces)
    1 tbsp cumin seeds
    1 tsp dark soy sauce
    100 ml water
    1 x red chilli of your choice, finely chopped
    Salt to taste
    Coriander leaves to garnish.

    1. Place the pork in a bowl with the sesame oil, cornflour, minced ginger and light soy sauce. Mix well. Leave to marinate for at least 15 minutes.
    2. Heat the oil in a wok. Fry the aubergine pieces over a medium heat for 5 to 6 minutes, until softened.
    3. Add the pork to the wok, with half the cumin seeds. Fry gently for five minutes.
    4. Add the rest of the cumin, green beans, dark soy sauce, chillies and water. Cook gently for a further 5 minutes. Add salt to taste.
    5. Garnished with coriander and serve with boiled rice.

    Last edited: 15 Aug 2019
  2. rascal

    rascal Über Member

    Looks yummy.

    morning glory likes this.
  3. Such a smart recipe, and beautifully photographed. There's no mistaking the presence of cumin here (1 tablespoon for a relatively small portion), and I like that you didn't grind the seeds: I like the crunch that they add when they're left whole.
    Cinnamonita and morning glory like this.
  4. morning glory

    morning glory Obsessive cook Staff Member

    Thank you - I tried to make sure the whole cumin seeds were visible in the close shot.
  5. Cinnamonita

    Cinnamonita Member

    That looks so tasty!
    morning glory likes this.

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice