Sticky aubergine and pork on rice Waitrose

Updated at: Fri, 11 Oct 2024 13:14:32 GMT

Step 1

Cook the rice according to the pack instructions. Meanwhile, cut the aubergines into wedges and slash the skins in a criss-cross fashion; season lightly. Heat 2 tbsp groundnut oil in a large frying pan or wok over medium-high heat and add the aubergine (you may need to cook it in batches). Cook for 5 minutes, then turn and cook for another 5 minutes, until charred and tender. Stir in 1 tbsp soy sauce, then remove from the pan and set aside.

Step 2

2. While the aubergine is cooking, mix together the pork mince, sesame oil, ginger, garlic, five spice, cornflour, and remaining 2 tbsp soy sauce in a bowl, then set aside.

Step 3

3. Tip the remaining ½ tbsp groundnut oil into the wok, turn the heat to high, and add the mince mixture. Stir-fry for 3-4 minutes. Add the salad onions, chilli, honey, and aubergine. Fry for another 2 minutes. Serve with the rice, scattered with coriander.

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