Pork

Yotam Ottolenghi's pork with ginger, spring onion and eggplant

Name: Ottolenghi simple pork with ginger, spring onion and eggplant recipe
Yield: 4
Ingredients: 3 eggplant (950g), cut into 3cm dice; ¼ cup (60ml) sunflower oil; 2-3 bunches spring onions (250g), chopped on an angle into 3cm slices; 7cm piece ginger (60g), peeled, julienned; 4 garlic cloves, thinly sliced; 1 green chilli, finely sliced, seeds in; 500g pork mince; 45ml mirin; 30ml dark soy sauce (avoid ‘premium’ dark soy sauce, which is too dominant for this dish); 2 tbsp keçap manis; 1 tsp sesame oil; 1 tbsp rice vinegar; 15g coriander, roughly chopped; 60g roasted and salted peanuts; 1 tbsp sesame seeds, toasted

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by Yotam Ottolenghi

Aug 20, 2018

“This is one of my go-to easy suppers. Get all your chopping done before you turn on the stove. Once the heat is on, you’ll want to be throwing things in the pan and stirring, rather than under pressure to chop. You can make this up to a day ahead – refrigerate it and warm it through before serving as is or with plain rice or noodles" - Yotam Ottolenghi. This is an edited extract from Ottolenghi Simple by Yotam Ottolenghi with photography by Jonathan Lovekin (Ebury Press, $49.99).

3 eggplant (950g), cut into 3cm dice
¼ cup (60ml) sunflower oil
2-3 bunches spring onions (250g), chopped on an angle into 3cm slices
7cm piece ginger (60g), peeled, julienned
4 garlic cloves, thinly sliced
1 green chilli, finely sliced, seeds in
500g pork mince
45ml mirin
30ml dark soy sauce (avoid ‘premium’ dark soy sauce, which is too dominant for this dish)
2 tbsp keçap manis
1 tsp sesame oil
1 tbsp rice vinegar
15g coriander, roughly chopped
60g roasted and salted peanuts
1 tbsp sesame seeds, toasted

Method

1.

Place the eggplant in a bowl with 1½ tsp salt. Mix well, then transfer to a steamer (or a colander). Fill a large saucepan with water to a depth of 3cm. Bring to the boil, then place the steamer (or colander) on the pan and cover with the lid or seal well with tinfoil to prevent the steam escaping. Reduce the temperature to medium-high and steam for 12 minutes. Set aside.
2.

Meanwhile, pour half the oil into a large sauté pan on high heat. Add spring onion, ginger, garlic and chilli and fry for 5 minutes, stirring often, until the garlic starts to colour. Transfer to a bowl. Add the remaining oil to the pan, add the mince and fry, breaking up lumps, for 3 minutes. Add the mirin, soy sauce, keçap manis, sesame oil, vinegar and ½ tsp salt. Cook for 2 minutes, then return the spring onion mixture to the pan. Cook for 1 minute, then remove from the heat – there should be plenty of liquid – and stir in 10g of the coriander and the peanuts.
3.

Serve with the eggplant, sesame seeds and remaining coriander.