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Talong na may Giniling na Baboy ay piniprito ang talong na may cornstarch, saka iginisa kasama ang baboy, sili, at Chinkiang vinegar.
Hugasan ang Hangzhou talong at hiwain nang pahaba. Magsalin ng tubig sa palanggana, magdagdag ng kaunting asin, at ibabad ang hiniwang talong nang mga 15 minuto.
Wash the Hangzhou aubergines and cut into strips. Fill a basin with water, add a pinch of salt, and soak the aubergine strips for about 15 minutes.
Tadtarin ang baboy. Ihanda ang tinadtad na sibuyas-dahon, luya, bawang, at berde't pulang sili.
Mince the pork. Have the minced spring onion, ginger, garlic, and chopped green and red chillies ready.
Pigain ang nilubog na talong, lagyan ng cornstarch, at i-toss hanggang pantay na nababalutan.
Squeeze the soaked aubergine strips dry, then toss them in cornstarch until evenly coated.
Magpainit ng mantika sa kawali hanggang halos kumukulo na (mga 80 percent). Ihulog ang hiniwang talong at iprito nang ilang segundo hanggang maging ginintuan. Hanguin agad at patuluin.
Heat the oil in a wok until very hot (around 80%). Drop the aubergine strips in and fry for a few seconds until golden. Lift them out immediately and drain.
Magpainit ng 1 kutsarang mantika sa kawali, igisa ang sibuyas-dahon, luya, at bawang hanggang mabango, idagdag ang giniling na baboy at igisa hanggang magbago ang kulay.
Heat 1 tbsp of oil in the wok, stir-fry the minced spring onion, ginger, and garlic until fragrant, then add the minced pork and stir-fry until it changes colour.
Lagyan ng cooking wine at light soy sauce, idagdag ang Chinkiang vinegar at asukal.
Deglaze with the cooking wine and light soy sauce, then add the fragrant vinegar and sugar.
Ibalik ang hiniwang talong sa kawali at haluing-haluin.
Return the aubergine strips to the wok and toss to combine.
Idagdag ang tinadtad na berde't pulang sili, asin, at linga oil. Haluing-haluin, patayin ang apoy, at ihain.
Add the minced green and red chillies, salt, and sesame oil. Stir to combine, turn off the heat, and serve.
