STICKY PORK AND AUBERGINE

Posted on: 1st Jan 1970 by: Aldo Zilli

STICKY PORK AND AUBERGINE

• 200g rice 

• 3 pork shoulder steaks (about 300g)

• 1 tsp olive oil

• 1 onion, roughly chopped

•  3 cloves garlic, finely sliced

•  1 aubergine, cut into 3-4cm cubes

•  1 pepper (any colour), cut into 3-4cm cubes

•  100ml hoisin sauce

To serve:

•  1 spring onion, chopped

•  1 tsp chilli flakes

•  2 tbsp coriander, chopped

•  Small handful of peanuts

SERVES: 4   PREPARATION: 5 MINUTES

COOKING TIME: 30 MINUTES

Put your kettle on to boil. Put the rice into a large saucepan and pour in 375ml boiling water. Bring to the boil, then lower the heat, cover the pan and simmer for 15 minutes.

Take the pan off the heat and allow it to sit for 5 minutes until the sauce is ready. The rice should absorb all the liquid and become nice and fluffy.

Cut the pork steaks into strips, roughly 2cm x 3cm in size. Heat the olive oil in a non-stick frying pan over a medium heat. Add the pork strips to the pan and stir-fry for 5 minutes.

Add the onion and garlic to the pan along with the aubergine and pepper. Pour in 100ml water and the hoisin sauce. Stir together, cover with a lid or plate and cook for 10 minutes.

Serve one quarter of the sticky pork and rice per person along with a garnish of spring onion and chilli flakes, and a sprinkle of coriander and peanuts.