Pork with ginger, spring onion and aubergine

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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

Method