Cantonese Aubergine Claypot

Ingredients

• 600g Chinese aubergines
• 3 tbsp cornflour, for coating
• 500ml neutral oil, for frying
• 150g minced pork
• 1 tsp light soy sauce, for the pork
• 1 tsp cornflour, for the pork
• 3 garlic cloves
• 2 slices ginger
• 3 spring onions
• 1 tsp chilli bean sauce
• 1 tbsp oyster sauce
• 4 tsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp caster sugar
• 1 tsp Chinkiang black vinegar
• 150ml water
• 1 tsp cornflour mixed with 1 tbsp water
• 1 tsp sesame oil

Before you cook

• Cut the aubergines into batons about 6cm long and 2cm thick.
• Toss the batons with 3 tablespoons of cornflour in a bag until lightly coated.
• Mix the minced pork with 1 teaspoon each of soy sauce and cornflour.
• Chop the garlic and ginger finely and separate the white and green parts of the spring onions.
• Stir the oyster sauce, light soy, dark soy, sugar, vinegar and water together in a bowl.

Steps

1. Heat the frying oil in a wok to 180C.
2. Fry the aubergine in three batches for 2 minutes each, until golden and collapsing at the edges.
3. Lift each batch onto kitchen paper to drain.
4. Pour off all but 1 tablespoon of the oil.
5. Add the garlic, ginger and white spring onion and fry for 30 seconds.
6. Add the minced pork and stir-fry for 3 minutes, breaking it up, until no pink remains.
7. Stir in the chilli bean sauce and cook for 30 seconds.
8. Pour in the sauce mixture and bring it to the boil.
9. Return the aubergine to the wok and fold it through the sauce for 1 minute.
10. Set a claypot or small casserole over medium heat with a teaspoon of oil.
11. Tip the aubergine into the hot pot and let it bubble uncovered for 2 minutes.
12. Trickle in the cornflour slurry and stir once, until the sauce clings to the batons.
13. Finish with the sesame oil and the green spring onion.
14. Carry the pot to the table still spitting, and serve with steamed rice.