Braised aubergine with pork from Gok Wan, star of the new BBC2 series Gok Cooks Chinese and author of the accompanying book (£20, Michael Joseph/Penguin, out now)
Serves 4; preparation time 10 mins; cooking time 30 mins
Two really popular ingredients in Chinese food are aubergines and pork . . . no surprise then that this dish is a traditional favourite. It also has a surprise ingredient that’s unexpected but just works: anchovies. Hidden beneath the hemline of the pork and aubergines is salty fish sauce; the anchovies add a new layer for your taste buds to explore and adore. Full of flavour and distinctiveness, this meal will wow the crowds and leave everybody wanting more. Nothing wrong with a little food cabaret at the table!
3 tablespoons groundnut oil
150g minced pork
2 anchovy fillets, drained and finely sliced
4 cloves of garlic, peeled and finely sliced
2 aubergines, trimmed and chopped into 3cm dice
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
200ml water
3 teaspoons sesame oil
2 spring onions, sliced
1. Heat the oil in a wok over a high heat. When hot, add the minced pork and stir-fry for 2 minutes until the pork starts to brown at the edges.
2. Add the anchovy fillets and garlic and stir-fry for another 2 minutes. Add the cubed aubergines and stir intermittently for the next 3–4 minutes, until the aubergines begin to brown and soften at the edges.
3. Reduce the heat to medium, pour in both types of soy sauce and add half the water. Bring to the boil and put a lid on the wok. Simmer the mixture for about 20 minutes. It’s important to ensure the pan does not run dry, so keep checking and add more water, using the entire 200ml if necessary.
4. Cook the aubergines down until they are virtually falling apart. At this point, stir in the sesame oil and remove to a plate. Sprinkle liberally with sliced spring onions and serve with rice.
