Stir-fried Pork with Aubergine
Althoguh the recipe has Sichuan peppercorns, as these are kept whole, they aren’t mouth-numbing unless you bite them. Do try and get hold of these for this recipe, although a little crushed chilli flakes can be substituted. The receipe also calls for black rice vinegar, a standard ingredient in Sichuan cooking, which gives a mellow tanginess to the dish. If you don’t have it, substitute with balsamic vinegar, for a slightly less authentic, but still good effect.
Ingredients
For the Pork
For the Sauce
Instructions
  1. Chop the aubergine into long batons. Sprinkle salt generously and leave to drain in a colander.
  2. After half an hour rinse and place on several levels of kitchen paper on a microwaveable plate. Microwave on a high setting for about five minutes.
  3. Mix together all the sauce ingredients except the cornflour slurry.
  4. Meanwhile heat a wok over high heat with 1 tablespoon of oil. Once the aubergine has been microwaved, add to the oil and fry on a high heat until golden brown. Add about half of the mixed sauce, combine and transfer to a bowl.
  5. Wipe the wok and return to heat. Put in the second tablespoon of oil and add the garlic, ginger, chilli and Sichuan peppercorns and stir-fry for a minute. Then add the minced pork. Fry the pork, breaking it up with a wooden fork or spoon. Once the pork is brown add the Chinese wine and cook for another 2 minutes. Then pour in the remaining sauce ingredients and bring to a boil.
  6. Return the cooked aubergine to the wok and mix well to combine. Reduce the heat and add the sliced spring onions and cook just for a minute or so to heat through. Taste the seasoning and add more salt and pepper if needed. Garnish with the sliced spring onion greens.
  7. Transfer to a serving dish and eat immediately with steamed jasmine or brown rice.

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