CHINESE BRAISED PORK & EGGPLANT WITH CHILLI

prep + cook time 7 hours serves 6

¼ cup (60ml) peanut oil

8 finger eggplants (480g), halved lengthways

500g pork mince

2 tbsp brown sugar

1 tbsp finely grated ginger

3 cloves garlic, crushed

1 tsp cumin seeds

2 tbsp chilli bean paste

¼ cup (60ml) chicken stock

¼ cup (60ml) chinese cooking wine (shao hsing)

¼ cup (60ml) light soy sauce

¼ cup (60ml) chinese black vinegar

300g green beans, trimmed, halved

2 green onions, julienned

½ cup coriander leaves serving idea Serve with noodles or steamed rice.

1 Heat 1 tbsp peanut oil in a large frying pan over medium-high heat; cook half the eggplant, cut-side down, for 1 minute or until golden. Remove from pan. Repeat with another 1 tbsp peanut oil and remaining eggplant. Remove from pan.

2 Heat remaining 1 tbsp peanut oil in same pan; cook pork, stirring, for 7 minutes or until golden brown. Add sugar, ginger, garlic, cumin and chilli bean paste to the pan; cook for 1 minute or until fragrant. Transfer pork mixture and eggplant to a 5.5-litre (22-cup) slow cooker. Pour in ¼ cup (60ml) water, the stock, wine, soy sauce and vinegar; gently stir to combine. Cook, covered, on low for 6 hours (or high for 3 hours).

3 Add green beans to cooker. Cook, covered, on low for a further 20 minutes (or on high for 10 minutes). Serve topped with green onion and coriander leaves.