AT A GLANCE
|01||Preheat oven to 150C. Heat 50ml oil in a large frying pan over high heat. Brush eggplant with remaining oil and cook in batches, turning, until golden (3-5 minutes). Transfer to a casserole dish.|
|02||Add pork to pan and stir occasionally until cooked (3-5 minutes). Add peppercorns and stir until fragrant (1-2 minutes), then add ginger, garlic and chilli bean paste, and stir until colour deepens (1-2 minutes). Add stock or 100ml water, soy sauce and vinegar, and bring to the boil, then pour mixture over eggplant, cover with a lid or foil and braise for 45 minutes to 1 hour. Remove cover and braise until eggplant is very tender (45 minutes to 1 hour).|
|03||Serve hot scattered with coriander and shallots, dotted with prickly ash oil to taste, and with steamed rice to the side.|
Note Prickly ash oil, also known as Sichuan peppercorn oil, is available from Asian grocers.