Cuisine
Time
45 min mins
Servings
2 people
THE MARINADE
THE SAUCE
Prep the aubergine (eggplant):
Leave the skin on.
Cut in half lengthways, then into 3–4 cm (1¼–1½ inch) chunks.
Aim for approx. 12–16 pieces, depending on the size.
Chop the aromatics:
Finely chop garlic, chilli, ginger, and coriander (cilantro).
Keep the chilli and coriander separate from the rest.
Mix sauces and marinades:
Combine all sauce ingredients in a bowl.
In a separate bowl, add minced pork and mix with the marinade ingredients.
Set up your wok clock:
Place aubergine pieces at 12 o’clock on a plate.
Arrange ingredients clockwise: garlic, ginger, marinated pork, chilli, sauce bowl, coriander.
