Soft aubergine. Sticky sauce. So savoury and rich. A fakeaway classic.
Add your aubergine to the wok without any oil to get it nice and toasty.
Cooking Time (includes preparation time): 50 Minutes
400g of Basmati Rice - £0.60
1 Chicken Stock Cube - £0.50
Chilli Flakes - £0.85
Rice Wine Vinegar - £1.49
500g of Pork Mince - £1.49
5 Tablespoons of Oyster Sauce - £1.29
Knob of Ginger - £0.17
Garlic - £0.30
1 Onion - £0.11
2 Aubergines - £1.00
Sesame Oil - £0.80
Soy Sauce - £0.65
Cornflour - £0.50
Total Cost - £9.75 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Cube your aubergines. Add cubes to a wok without oil and cook until charred and toasty. Remove aubergine and set aside.
Add 2 tablespoons of sesame oil to the wok. Add a finely chopped onion, 2 crushed garlic cloves and a large knob of ginger. Mix it together.
Once the onion has softened, add your pork mince and a large pinch of chilli flakes.
Break up the mince with a wooden spoon and fry until it is browned off.
Reintroduce your aubergine. Mix it in.
Add 5 tablespoons of oyster sauce, 4 tablespoons of soy sauce and a tablespoon of rice wine vinegar. Mix everything together.
Add 2 teaspoons of cornflour to a glass with 300ml of water. Mix the flour into the water until it dissolves.
Pour the slurry into the pork mix. Mix it in. Once everything starts to thicken, add 300ml of chicken stock.
Bring the pork and aubergine to the boil and then turn it down to a light simmer. Cook without a lid for 15 minutes or until the aubergines are very soft.
During this time, cook your rice.
Serve the pork and aubergine on a plate of steaming hot rice and enjoy!