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Sticky Aubergine Pork

Updated: 03 Aug 2015

Ingredients

  • 150g white rice
  • 1 aubergine
  • Salt, pepper
  • 2 tbsp garlic oil
  • 2 tbsp soy sauce
  • 250g pork mince
  • 1 tsp toasted sesame oil
  • 1 tsp grated fresh root ginger
  • 2 garlic cloves, chopped
  • 1 heaped tsp cornflour
  • Further 1 tbsp soy sauce
  • 4 salad onions, chopped
  • Scant pinch chilli flakes
  • 1 tbsp honey

Method

  1. Cook the white rice in the usual way.
  2. Preheat the large saute pan and add the 2 tbsp garlic oil. Slice the aubergine in half lengthways, and then chop into wedges / chunks. Turn the heat to 7 then add the aubergine. Season with salt and pepper. Cook for 5 minutes, then turn over each wedge quickly, add a drizzle more oil and cook for a further 4 minutes.
  3. While the aubergine cooks, mix together the pork mince, sesame oil, ginger, garlic, cornflour and 2 tbsp soy sauce in a bowl. Set to one side.
  4. When the aubergine is finished, add 1 tbsp soy sauce and toss to coat - set to one side in a bowl.
  5. Add a drizzle of oil and the pork mince mixture to the hot pan. Stir fry until cooked - about 5 to 10 minutes. Use a wooden spoon to break up the mince.
  6. When the mince is nearly done, put the aubergine back in the pan along with the pinch of chilli flakes and the spring onions. Finally add 1 tbsp honey. Fry for a minute or two to heat the aubergine through and then serve on top of the freshly cooked rice.