Pork with Ginger, Spring Onion and Eggplant

Here is a Pork with Ginger, Spring Onion and Eggplant Recipe...

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INSTRUCTIONS

1.Place the eggplant in a bowl with 1½ tsp salt. Mix well, then transfer to a steamer (or a colander). Fill a large saucepan with water to a depth of 3cm. Bring to the boil, then place the steamer (or colander) on the pan and cover with the lid or seal well with tinfoil to prevent the steam escaping. Reduce the temperature to medium-high and steam for 12 minutes. Set aside.

2.Meanwhile, pour half the oil into a large sauté pan on high heat. Add spring onion, ginger, garlic and chilli and fry for 5 minutes, stirring often, until the garlic starts to colour. Transfer to a bowl. Add the remaining oil to the pan, add the mince and fry, breaking up lumps, for 3 minutes. Add the mirin, soy sauce, keçap manis, 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 – and stir in 10g of the coriander and the peanuts.

3.Serve with the eggplant, sesame seeds and remaining coriander.

INGREDIENTS

3 eggplant (950g), cut into 3cm dice

¼ cup (60ml) sunflower oil

2-3 bunches spring onions (250g), chopped on an angle into 3cm slices

7cm piece ginger (60g), peeled, julienned

4 garlic cloves, thinly sliced

1 green chilli, finely sliced, seeds in

500g pork mince

45ml mirin

30ml dark soy sauce (avoid ‘premium’ dark soy sauce, which is too
dominant for this dish)

2 tbsp keçap manis

1 tsp sesame oil

1 tbsp rice vinegar

15g coriander, roughly chopped

60g roasted and salted peanuts

1 tbsp sesame seeds, toasted

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