Fragrant Aubergine with Pork Mince

½ large aubergine (or 1 small), cut into chunky batons

250g pork mince

20g ginger, roughly chopped

3 garlic cloves, roughly chopped

1 red chilli, roughly chopped (optional)

2 tablespoons vegetable oil

200ml chicken stock

The Marinade

1 tablespoon oyster sauce

1 tablespoon light soy sauce

1 teaspoon sesame oil

½ teaspoon sugar

The Sauce

1 tablespoon oyster sauce

1 tablespoon chilli bean paste (doubanjiang)

1 tablespoon Shaoxing rice wine

1 teaspoon Chinkiang black vinegar (or rice vinegar)

To Finish

Fresh coriander

Steamed jasmine rice

PREPARATION

COOKING

1. Toss the aubergine with a little vegetable oil until lightly coated, then heat a large frying pan over a high heat and char the aubergine on all sides until lightly browned.

2. Mix the pork mince with the oyster sauce, light soy sauce, sesame oil and sugar until well combined.

3. Heat a wok with a little vegetable oil over a medium heat and stir-fry the ginger, garlic and chilli until fragrant.

4. Increase the heat to high and add the marinated pork mince.

5. Stir-fry until the pork is browned, breaking it up as it cooks and allowing it to caramelise between stirs.

6. Stir in the oyster sauce, chilli bean paste, Shaoxing rice wine and black vinegar.

7. Bring the sauce to a vigorous boil for a minute to deepen the flavour.

8. Add the charred aubergine and toss until evenly coated in the sauce.

9. Pour in the chicken stock and bring back to the boil.

10. Cover with a lid, reduce to a gentle simmer and cook for 10–15 minutes, until the aubergine is meltingly tender.

11. Remove the lid and cook over a high heat for 3–5 minutes, until the sauce has reduced and coats the pork and aubergine.

12. Garnish with fresh coriander and serve immediately with steamed jasmine rice.

School of Wok Tips

 Coating the aubergine in oil before cooking uses less oil than frying it in a pan and helps it brown evenly.

 Leave the pork undisturbed between stirs so it caramelises and develops extra flavour.

 Chinkiang black vinegar balances the richness of the sauce without making the dish taste sour.

 The sauce should be thick enough to coat the rice but still have enough to spoon over it.

FAQs

Can I make this vegetarian?

Yes, replace the pork mince with finely chopped fresh or rehydrated shiitake mushrooms for an equally delicious version.

Why char the aubergine first?

Charring adds flavour and helps the aubergine hold its shape before it softens during braising.

Can I use another type of aubergine?

Yes, both large globe aubergines and long Asian aubergines work well in this recipe.