As part of the European Quality Pork from Denmark campaign, Chef May Chow has created four recipes featuring Danish pork that are designed for making at home. Danish pork is available online at PARKnSHOP and city’super and in-store at Wellcome, YATA and other supermarkets across Hong Kong.
Stuffed aubergine is a popular dim sum dish and street food that also makes a great lunch or dinner meal when served with rice.
The pork filling is the key. Serve it with a flavourful ume ponzu sauce and you have yourself a super-tasty dish!
Watch the video tutorial:
- 1 large aubergine
- 10 shiso leaves
- cornflour, for dredging
- 2L vegetable oil, for deep-frying
For the ume ponzu:
- 1 tbsp yuzu juice
- 1 tbsp ume paste
- 2 tsp mirin
- 1 tsp water
- 1½ tbsp grapeseed oil
- 3 shiso leaves
- pinch of white pepper
For the shiso pork mix:
- 2 packs Danish pork collar chop
- 20 shiso leaves
- 2 tsp minced garlic
- 3 tbsp minced shallot
- 1 tsp sesame oil
- 2 tbsp soy sauce
- ½ tsp sugar
- pinch of white pepper
For the tempura batter:
- ¾ cup tempura flour
- 1 egg
- 210ml ice water
- Dice the pork collar chop.
- Put the diced meat into the freezer and freeze for 15 minutes. This will make it easier for the food processor to grind it.
- To make the ume ponzu, put all the ingredients into a large bowl and mix well.
- Process the diced pork with a food processor until the meat is either coarsely or finely minced, depending on your preference. Then put it into a clean bowl.
- Add the remaining ingredients and mix well with the minced pork, then set aside.
- Cut the aubergine into about 1-cm slices and dredge slightly with cornflour. Take about 1 tbsp of the pork mix and spread evenly around the edges of each slice using an offset spatula. Place a piece of shiso on top of each stuffed aubergine.
- For the tempura batter, whisk the egg with the ice water. Then gradually add in the tempura flour.
- In a big pot, preheat the vegetable oil to 170–180°C. Dip the stuffed aubergine slices into the batter, shaking off the excess batter. Deep-fry for about 3 minutes, or until the pork is fully cooked and has a light, golden brown colour. Drain on kitchen roll. Repeat the steps for the remaining slices. Deep-frying the stuffed aubergine in batches keeps the oil temperature high, making a crispier exterior.
- Place the stuffed aubergine on a plate and serve with the ume ponzu dip – while they’re still hot!
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