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Sichuan garlic aubergine & pork stew with rice
Add zing to this Chinese-inspired stew with citrussy sichuan pepper and dried chilli - plus fresh ginger, garlic and coriander. Free-range British pork is your base, full of flavour to stand up to the punchy spicing.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 tsp cornflour
- 25g honey
- 6 spring onion
- 2cm fresh ginger
- 80g brown rice (brown rice (100%))
- ½ tsp chinese five-spice (Star Anise, Sichuan Pepper, Fennel, Cassia, Cloves)
- 2 tbsp tamari soy sauce (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tsp red chilli flakes
- 1 tbsp sesame oil (Sesame)
- 1 handful of fresh coriander
- 1 tbsp red wine vinegar
- 2 aubergine
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 300g free-range pork mince
- 4 garlic clove
- 75g baby plum tomatoes
Nutritional Information
Calories: 755
Protein: 38g
Carbs: 57g
Fat: 41g
Sichuan garlic aubergine & pork stew with rice
Add zing to this Chinese-inspired stew with citrussy sichuan pepper and dried chilli - plus fresh ginger, garlic and coriander. Free-range British pork is your base, full of flavour to stand up to the punchy spicing.
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Cooking Instructions
- Boil a kettle. Heat a large saucepan filled with salted boiling water on a high heat. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Cut the aubergines into 1cm strips. Cut half the spring onions into 3cm lengths. Heat a large frying pan with 2 tsp oil on a medium-high heat. Add the aubergine and chopped spring onions, then fry for 5-6 mins, until beginning to soften.
- Finely slice the garlic. Finely chop or grate the ginger. Add both to the aubergine along with the tomatoes and fry for another 2-3 mins. Dissolve the cornflour in 50ml water. To a bowl add the sesame oil, tamari, honey, both vinegars and a pinch of chilli (to taste); mix. Add half the sesame-tamari mix to the aubergine, fry for another 1 min, then pour in 200ml water and the cornflour mix. Simmer for 10 mins until thickened to a glossy sauce (add more water if it becomes too thick).
- Heat another frying pan with 1 tsp oil on a high heat and fry the pork for 4-5 mins. Add the remaining sesame-tamari mix for another 2-3 mins, until almost evaporated. Add it to the aubergine and cook for a final 2-3 mins.
- Meanwhile, keep the second pan on a high heat and add the drained rice. Finely slice the remaining spring onions, add to the pan, then fry for 2-3 mins. Finely chop the coriander and add half to the pork then serve with the rice, garnished with the remaining coriander and chilli (to taste).
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