You’ll Need
For the Aubergine
2 medium aubergines, cut into 2cm chunks
1 tbsp vegetable oil
1 tbsp cornflour
½ tsp sea salt
For the Pork Sauce
400g pork mince
2 tbsp chilli bean paste
2 garlic cloves, finely grated
20g fresh ginger, finely grated
150ml chicken stock
1 tbsp light soy sauce
1 tbsp Chinkiang vinegar
2 tsp caster sugar
1 tsp cornflour
To Finish
3 spring onions, sliced
1 tsp sesame oil
Optional but dangerous
Steamed rice
Chilli crisp
Smashed cucumber salad
Method
Preheat your air fryer to 200°C.
Toss the aubergine with the oil, cornflour and salt.
Air fry for 10-12 minutes, shaking twice, until browned and soft at the edges.
Break the pork mince into a large heatproof dish and air fry for 6 minutes, stirring twice.
Stir in the chilli bean paste, garlic and ginger and cook for 2 minutes.
Whisk the stock, soy sauce, vinegar, sugar and cornflour together.
Add the aubergine and sauce to the pork, stir and air fry at 185°C for 8 minutes.
Check the pork has reached 75°C and the sauce is thick and bubbling.
Finish with spring onions and sesame oil and serve with rice.