5 tbsp vegetable oil
2 Chinese eggplants, sliced into 2cm rounds (approx. 300g)
300g pork fillet
2 long red chillies, roughly chopped
4 dried red chillies, roughly chopped
4 cloves garlic, roughly chopped
2cm piece ginger, roughly chopped
1 red onion, thickly sliced
3 spring onions, sliced into batons
½ bunch coriander, roughly chopped
Salt and pepper
For the sauce mixture:
1 tbsp spicy fermented bean paste (doubanjiang)
1 tbsp XO sauce
1 tsp fish sauce
1 tbsp soy sauce
1 tbsp Shaoxing wine
1 tsp sesame oil
1 tsp caster sugar
1 tbsp cornflour
Heat 3 tbsp vegetable oil in a large frypan over high heat then add the eggplant (in batches if necessary so as not to overcrowd). Fry for 3-5 minutes on each side until golden then remove and drain on paper towel.
Slice the pork into pieces roughly the same size as the eggplant. Place in a bowl with all of the sauce ingredients and stir to coat. Set aside.
In the same pan used for the eggplant, over high heat add the remaining oil along with the fresh and dried chillies, garlic, ginger and red onion. Season generously with salt and pepper and toss to coat in the oil. Fry off for 1-2 minutes until softened then add the pork and its marinade. Cook for a few minutes until the pork is cooked.
Return the fried eggplant to the pan and toss to combine. Add the spring onion and coriander, toss one final time, then remove from the heat. Serve as is or with steamed white rice.