Sichuan Aubergine & Mince Pork Recipe

Ingredients

2 aubergines
A small thumb of ginger
2 garlic cloves
1 red chilli
2 spring onions
125g pork mince
1 tsp rice wine (dry sherry also works)
For the sauce:
1 tbsp sugar
2 tbsp soy sauce
1 tbsp oyster sauce (or hoisin sauce)
1 tsp brown rice vinegar
1 tsp sesame oil

Prep: 15 mins + soaking | Cook: 25 mins

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Method

1. Wash the aubergines, cut off both ends and chop them into 5cm-long chunky batons. Soak in cold water with a pinch of salt for 10 mins (this helps remove the bitterness and prevents them from soaking up too much oil).

2. Peel and finely grate the ginger and garlic. Finely chop the chilli, removing the white pith and seeds for less heat. Trim the roots and ragged greens from the spring onions. Finely slice them.

3. In a separate bowl, mix all the sauce ingredients together.

4. Dry the aubergine batons thoroughly with a cloth. Warm a large frying pan or wok over a medium-high heat. Add a good glug of oil, then fry the aubergine in small batches for 3-5 mins till soft and lightly golden. Lift onto some kitchen towel to drain and repeat with the remaining batches of aubergine, adding more oil as necessary.

5. Heat 2 tbsp oil in the wok and stir-fry the garlic, chilli, and ginger for 2 mins. Once these have released their aroma, add the pork mince.

6. Break up the mince, making sure it doesn’t form any lumps. Pour in the rice wine. Cook the mince for 5 mins till lightly browned.

7. Add the fried aubergine batons followed by the sauce and a splash of water. Stir and turn quickly to distribute the flavour evenly. Let it simmer for another 3-4 mins before stirring in the spring onions.

8. Spoon into a serving bowl and serve with steamed white rice.

9. Make It Veggie
Leave out the pork for a great veggie dish with just as much flavour.