This dish is inspired by a recipe in Yotam Ottolenghi's new book "Simple" and as well as being a doddle to make, the flavour is utterly out of this world! The two stars of the dish are crispy pork mince and charred aubergine chunks with loads of flavour-boosters like ginger, garlic and chilli along with soy sauce, mirin, honey and rice vinegar. The resulting sauce is a pure joy to eat and it will have you licking the plate clean!
Stir-Fried Pork with Ginger, Spring Onion and Aubergine
Serves 4-6
oil
3 aubergines, cut into 3cm dice
2-3 bunches spring onions (250g), chopped into 3cm slices
7cm piece ginger (60g), peeled and finely chopped
1 lemongrass stalk, finely chopped (optional)
4 garlic cloves, thinly sliced
1 green chilli, finely sliced
500g pork mince
45ml mirin
30ml dark soy sauce
1 tbsp honey
1 tsp sesame oil
1 tbsp rice vinegar
60g dry roasted peanuts, roughly chopped
Heat a drizzle of oil in a large frying pan or wok. Cook the aubergine on a high heat until lightly charred and softened (you can do this in batches if you don't have a big enough pan). Once cooked, put in a bowl and set aside.
Add a little extra oil to the wok and then stir fry the spring onions, ginger, lemongrass, garlic and chilli until the garlic is starting to colour. Transfer to a bowl. Add a little bit more oil to the pan, add the mince and fry, breaking up lumps, for 3 minutes. Add the mirin, soy sauce, honey, sesame oil, vinegar and ½ tsp salt. Cook for 2 minutes, then return the spring onion mixture to the pan.
Cook for 1 minute, then remove from the heat – there should be plenty of liquid. Stir in the cooked aubergines and the peanuts and then serve.
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