Sichuan style pork mince with aubergine
Silky aubergine and spicy pork mince in a garlicky, gingery sauce with a gentle tingle.
- Time35 min
- LevelEasy
- Costabout £1.57 a head
- Oven220°C (200°C fan)
Ingredients
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Method
- 1
Toss the aubergine with 2 tbsp olive oil and a pinch of salt. Spread on a tray and roast at 220°C (200°C fan) for 20 minutes until browned and soft.
20 min - 2
Heat the remaining oil in a wok over a high heat. Fry the pork for 6 minutes until crisp at the edges.
6 min - 3
Add the garlic, ginger, peppercorns and chilli flakes and stir for 1 minute.
- 4
Pour in the tamari, vinegar and water. Simmer for 4 minutes until slightly reduced.
4 min - 5
Fold in the roasted aubergine and half the spring onion. Heat through for 2 minutes.
- 6
Drizzle with sesame oil and serve with the remaining spring onion on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.