Pork with ginger, spring onion and aubergine

Name: Pork with ginger, spring onion and aubergine
Yield: Serves four
Ingredients: 7 cm piece of ginger, peeled and julienned (60 g); 2–3 bunches of spring onions, chopped on an angle into 3cm slices (250g); 1 green chilli, finely sliced, with seeds; 4 garlic cloves, peeled and thinly sliced; 60 ml groundnut oil; 3 aubergines, cut into 3cm dice (950g); 1½ tbsp rice vinegar; 1 tsp sesame oil; 60 g roasted and salted peanuts; 15 g coriander, roughly chopped; 3 tbsp mirin; 500 g pork mince; 2 tbsp keçap manis; 2 tbsp dark soy sauce (avoid ‘premium’ dark soy sauce, which is too dominant for the dish); 60 g roasted and salted peanuts; 1 tbsp sesame seeds, toasted; salt

Preparation info

Serves
four

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

This is one of my go-to easy suppers. Get all your chopping for the things which go in with the pork done before you turn on the stove. Once the heat is on, you’ll want to be throwing things in the pan and stirring, rather than being under pressure to chop. You can make the pork up to a day in advance – keep in the fridge and warm through before serving. Serve as it is or with plain rice or noodles.

Ingredients

Supper
Main course

Ingredients

Method