Yeos | Spicy Pork and Aubergine Recipe

INGREDIENTS:
200g Pork Mince
1 tbsp Sugar
1 tsp 5 spice powder
1 tbsp Cornflour
2 tbsp Light soy sauce
1 tbsp Dark soy sauce
1 tsp Sesame oil
3 tbsp Yeos Hot Bean Sauce
1 Aubergine
1 tbsp salt
2 cloves Garlic (finely chopped)
1 inch Ginger (finely chopped)
4 spring onions (sliced)
Water
3 tbsp Vegetable oil
1 tsp Sesame seeds (optional)

PREPARATION METHOD:
- In a bowl add the pork mince, sugar, 5 spice, cornflour,
both soy sauces and sesame oil. Mix well and leave for 20 minutes.

- Cut the aubergine into 2 inch pieces, place them into a bowl with salt and cover with water.

- In a wok, heat up the vegetable oil over a medium-high heat, add the ginger and half of the spring onions and fry for 1 minute. Then add the pork mince and fry until cooked and nicely coloured (6-8 minutes). Remove the pork from the wok and leave to one side.

- Place the wok back on the heat and add the garlic and hot bean sauce, fry for 1 minute before straining and adding the aubergine. Cook the aubergine for 2 minutes until nicely coloured, then add 100ml water, reduce the heat to medium-low and cover for 3-4 minutes.

- Once the aubergine has softened, turn the heat back to medium – high and add the pork back in and stir. Cook out for 2-3 minutes until piping hot.

- Add the remaining spring onions, stir and serve!

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