Thai Pork and Aubergine Mince Rice Bowl

Name: Thai Pork and Aubergine Mince Rice Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: For the Pickled Cucumber:; 1 cucumber, thinly sliced; 1/4 cup rice vinegar; 1 tbsp sugar; 1/2 tsp salt; 1 tsp sesame seeds (optional); 1 small red chili, thinly sliced (optional); For the Pork and Aubergine Mince:; 300g (about 10 oz) ground pork; 1 large aubergine (eggplant), diced into small cubes; 2 cloves garlic, minced; 1 small onion, finely chopped; 1 red chili, chopped (optional); 2 tbsp vegetable oil; 2 tbsp soy sauce; 1 tbsp fish sauce; 1 tbsp oyster sauce; 1 tbsp brown sugar; 1/2 tsp ground white pepper; Juice of 1 lime; Fresh basil or Thai basil, chopped (a handful); For Serving:; 2 cups jasmine rice, cooked; 1/2 head of cabbage, thinly sliced; Fresh coriander (cilantro), chopped; Lime wedges

by Matte Black Bowls

4 People

35 min

This Thai Pork and Aubergine Mince Rice Bowl is a firm favourite for us .. it is always such a satisfying meal that brings together bold flavors and fresh ingredients. Ground pork is cooked with tender aubergine in a savory blend of soy, fish sauce, and lime, then paired with steamed cabbage and a refreshing pickled cucumber salad. Served over fluffy jasmine rice, this dish offers a delicious balance of sweet, salty, and tangy notes, making it a perfect weeknight dinner that's both comforting and full of character. It is perfect for sneaking more vegetables into your diet without compromising on taste.

Thai Pork and Aubergine Mince Rice Bowl

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Recipe details

Yield 4 People
Time spent: Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min

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Ingredients

For the Pickled Cucumber:
1 cucumber, thinly sliced
1/4 cup rice vinegar
1 tbsp sugar
1/2 tsp salt
1 tsp sesame seeds (optional)
1 small red chili, thinly sliced (optional)
For the Pork and Aubergine Mince:
300g (about 10 oz) ground pork
1 large aubergine (eggplant), diced into small cubes
2 cloves garlic, minced
1 small onion, finely chopped
1 red chili, chopped (optional)
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp brown sugar
1/2 tsp ground white pepper
Juice of 1 lime
Fresh basil or Thai basil, chopped (a handful)
For Serving:
2 cups jasmine rice, cooked
1/2 head of cabbage, thinly sliced
Fresh coriander (cilantro), chopped
Lime wedges

Instructions

In a bowl, mix rice vinegar, sugar, and salt until the sugar dissolves. Add the cucumber slices and red chili (if using). Toss well and let it sit for at least 15 minutes while you prepare the rest of the dish. Optionally, sprinkle sesame seeds on top.
Prepare the jasmine rice according to package instructions, or use a rice cooker. Keep it warm until ready to serve.
Heat the vegetable oil in a large pan over medium heat. Add the garlic and onion, and cook until softened and fragrant, about 2-3 minutes. Add the ground pork and cook until browned, breaking it up into small pieces with a spatula. Stir in the chopped chili (if using) and diced aubergine. Cook until the aubergine is tender and starts to brown. Add soy sauce, fish sauce, oyster sauce, and brown sugar. Stir well to combine. Cook for another 3-4 minutes until the flavors meld together and the aubergine is fully cooked. Finish with a squeeze of lime juice and stir in the fresh basil. Remove from heat.
In a serving bowl, place a portion of jasmine rice. Top with the pork and aubergine mince, and add a side of cabbage. Add a small serving of pickled cucumber on the side. Garnish with fresh coriander and serve with lime wedges on the side.

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