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Braised belly pork with aubergine in chilli bean sauce

Ching He-Huang from Ching's Kitchen
Ching-He Huang's hearty stew can also be adapted for vegetarians - simply swap tofu chunks for the meat, and add them after the aubergines are tender...

Braised belly pork with aubergine in chilli bean sauce

Method

1. Heat the groundnut oil in a wok over a high heat and fry the garlic, ginger, and chillies for 1 minute, until the garlic begins to colour.

2. Add the chopped mushrooms, followed by the pork, and fry briskly for another 2 minutes.
Add the chopped aubergine and stir fry for another 2 minutes.

3. Pour in the boiling water, chilli bean sauce, and the dark and light soy sauces. Simmer, uncovered, until the meat is tender and the aubergines are soft - this should take around 20 minutes

4. Scatter the stew with spring onions and accompany with steamed rice.

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Serves: 2-4

Prep: 15 min
Cook: 25 min

Ingredients
2 tbsp groundnut oil
2 garlic cloves, chopped
2 cm piece of fresh ginger, grated
4 large red chillies, seeds removed and chopped
4 Chinese mushrooms, soaked in warm water for 20 minutes, stems removed and chopped
350g pork belly, without bone, chopped into 2cm pieces
1 large aubergine, roughly chopped
500ml boiling water
3 tbsp Chilli bean sauce, available from Chinese supermarkets
3 tbsp dark Soy sauce
1 tbsp light Soy sauce
4 large Spring onions, sliced lengthways