Quick, easy and tasty - chinese aubergine and pork rice

Super moreish when eaten with rice


Apologies for some of the vague measurements but I didn't follow a recipe or measure anything when I made this. The idea is just contact a taste test every few steps. If you feel it needs more salt, add more salt, if you don't like it very sweet then ease off the sugar. The great thing about Chinese cooking is that you can easily find your way by trial and error.

The good thing is that as I am no Nigella, all my recipes will be fairly simple and as a result fool proof. Enjoy!

Ingredients
1 and a half aubergines cut into large chunks

2 pieces of pork chops (sliced with fat trimmed off). If you have time you can season the pork with some salt, pepper, sugar and corn flour. I like to fit in a gym session after work and still have time to quickly season the meat but if you don't it won't be the end of the world as the sauce will be more than enough flavour.

1 small red onion chopped

2 spring onions sliced

1 clove of garlic crushed and diced

Small amount of fresh ginger crushed and finely chopped

2 - 3 slices of fresh chilli (depending on how much of a kick you like)

For the sauce

2 tablespoons of sugar

Some salt
Big splash of light soy sauce (probably 2 tablespoons)

Big splash of dark soy sauce (probably 2 tablespoons)

Small amount of oyster sauce (no more than a tablespoon)

1. Heat a large pan with a teaspoon of olive until very hot. Stir fry the onion, spring onions (keeping a handful to garnish the finished dish), garlic, ginger and chilli until browned. Add the pork and continue to fry until the pork is semi cooked then add the aubergines. Fry until aubergines are softened.

2. Once aubergines are soft add the sugar, light soy sauce, dark soy sauce and oyster sauce. Slam the lid on and leave until aubergines are soft. Stir occasionally. I usually leave to stew for about 15 minutes.

3. Serve on boiled rice and garnish with fresh spring onions.



My attempt at food styling