Blistered Aubergine with Sichuan Pork Mince

About this recipe

The trick here is drawing water out of the aubergine with a short salting before it hits the pan, so it browns instead of steaming and drinks up a fraction of the oil it otherwise would. The sauce is sharp, savoury and mildly numbing rather than blisteringly hot, so it suits a family table.

Ingredients

• 700 g auberginecut into finger-length batons
• 320 g jasmine riceto serve
• 4 whole spring onionswhites sliced for cooking, greens shredded to finish
• 1 tsp Sichuan peppercornstoasted and crushed
• 2 tsp cornflourslaked in 4 tbsp cold water
• 2 tsp caster sugar
• 1 tbsp Gluten-free black rice vinegar
• 2 tbsp Dry sherrya gluten-free stand-in for Shaoxing rice wine
• 2 tbsp gluten-free tamari
• 2 tbsp Gluten-free chilli bean sauce (doubanjiang)check the label - most brands contain wheat flour
• 25 g Fresh root gingerpeeled and finely chopped
• 5 cloves Garlicfinely chopped
• 4 tbsp Groundnut oil
• 300 g pork mince12% fat works best
• 1 tsp fine sea saltfor drawing water from the aubergine

Method

1. 1

   Toss the aubergine batons with the salt in a colander and leave for 15 minutes over the sink. Squeeze gently and pat dry with kitchen paper.

   This is the difference between silky aubergine and greasy aubergine - do not skip it.

2. 2

   Rinse the rice until the water runs clear, then cook it your usual way so it is ready at the same time as the wok finishes.

3. 3

   Mix the tamari, sherry, black rice vinegar and sugar in a small bowl. Slake the cornflour in the cold water in a second bowl.

4. 4

   Heat 3 tablespoons of the oil in a wok over a high heat until it shimmers. Add the aubergine in a single layer and leave it alone for 2 minutes to blister, then toss and fry for another 4-5 minutes until collapsing and browned at the edges. Lift out onto a plate.

5. 5

   Add the last tablespoon of oil, drop in the pork mince and press it flat. Let it catch and brown for 2 minutes before breaking it up, then fry for 3 minutes more until no pink remains.

6. 6

   Push the pork to one side, add the garlic, ginger and spring onion whites and stir for 30 seconds until fragrant. Stir in the chilli bean sauce and fry for another 30 seconds so it darkens and turns glossy.