Here is the exact transcription of the Sticky Aubergine & Pork recipe from the July 2015 issue of Waitrose Weekend magazine, as shared by users on Mumsnet:
Ingredients
2 large aubergines, cut into 2cm dice
60ml groundnut oil (or any neutral oil like vegetable/sunflower)
2 bunches spring onions, cut into 3cm lengths
7cm piece of fresh ginger, scraped and julienned (cut into fine matchsticks)
4 cloves garlic, finely sliced
1 green chilli, finely sliced
500g pork mince
3 tbsp mirin
2 tbsp dark soy sauce
2 tbsp kecap manis (sweet soy sauce)
1 tsp toasted sesame oil
1½ tbsp rice vinegar
15g fresh coriander, chopped
60g roasted salted peanuts, roughly chopped (optional)
1 tbsp sesame seeds, toasted
A pinch of salt
Method
- Steam the Aubergine
Place the cubed aubergines in a large steamer basket. Cover with a tight-fitting lid and steam over boiling water for
12 minutes until tender.
(Note: This Waitrose technique skips the time-consuming process of salting and rinsing the aubergine to draw out bitterness).
- Fry the Aromatics
Meanwhile, pour
half of the groundnut oil (30ml) into a large sauté pan or wok over high heat. Add the spring onions, julienned ginger, sliced garlic, and green chilli. Stir-fry for about
5 minutes until the garlic just begins to turn a light golden color. Use a slotted spoon to transfer this mixture to a separate bowl and set aside.
- Cook the Pork
Pour the remaining groundnut oil into the same pan. Add the pork mince, using your spoon or spatula to vigorously break it up as it fries. Fry until cooked through and starting to crisp.
(If the mince releases a lot of watery liquid, just keep cooking on high heat until the liquid evaporates and the meat begins to brown properly).
- Sauce and Combine
Add the mirin, dark soy sauce, kecap manis, sesame oil, rice vinegar, and a half-teaspoon of salt to the pan with the pork. Cook and stir for a further
2 minutes so the pork absorbs the flavours. Return the cooked spring onion and ginger mixture to the pan, and toss everything together for
1 minute until hot.
- Finish and Serve
Remove from the heat. Fold through the steamed aubergine cubes, ensuring they are coated in the sticky sauce. Scatter the fresh chopped coriander, toasted sesame seeds, and chopped peanuts over the top just before serving.
Serving Suggestion: This works incredibly well served over a bed of jasmine rice or warm rice noodles, accompanied by some kimchi or a light cucumber salad on the side.