Hot & Sour Pork Salad


1 tablespoon Hoisin sauce
1 teaspoon fish sauce
1 tablespoon soy sauce
1 cloves garlic, chopped
200 gm  boneless pork loin, coarsely chopped
2 small Japanese eggplants sliced diagonally into 1/4-inch thick slices
1 red bell pepper, seeded and sliced
2 shallots, thinly sliced
½ bunch spring onions, white and green part separated
1 stalks fresh lemongrass, thinly sliced (optional)
3 kaffir lime leaves, sliced (optional)
1 long red chilli, seeded and finely chopped
2 tablespoons chicken broth
2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoon sweet chili sauce
1 tablespoon soy sauce
1 bunch coriander, roughly chopped
1 knob ginger, sliced
olive oil

To Serve
lettuce leaves
cucumber slices
spring onion, chopped
deep fried shallots


Place olive oil, shallots, garlic, chilli, kaffir lime leaves, ginger, lemongrass and white part of spring onion in large skillet on medium-high heat. Stir fry until fragrant.
Add eggplant and pork. Stir fry 3 to 4 minutes or until pork is cooked through.
Add coriander, broth, fish sauce, chilli sauce, hoisin sauce, soy sauce, lemon and lime juice. Remove skillet from heat.
Serve on a bed of lettuce leaves, sliced cucumber and green part of the spring onions. Top with deep fried shallots.