Mix pork mince with soy sauce, pepper and sesame oil then marinate for at least 10 minutes.
Heat 2 tablespoons of oil in a preheated wok. Sauté half of the garlic until fragrant then add the eggplant. Gradually stir in the stock, stir-fry until the eggplant turns from purple to brown, remove and set aside.
Heat a tablespoon of oil in the hot wok, sauté the other half of the garlic until fragrant. Add minced pork and stir-fry until opaque. Add chilli bean paste, eggplant, sugar, vinegar, fish sauce and sesame oil then stir well. Sprinkle spring onions on top and serve.
This is a really easy recipe that everyone just loves. The chilli bean paste really brings this dish to another level. Serve with rice, rice vermicelli or wrap in up iceberg lettuce cups. You'll want to make this recipe again and again. - 15 Dec 2015