Marinate the pork with half of the ginger, the rice wine vinegar and salt. Mix to combine and set aside.

Heat a large pan with lid over medium low heat with the olive oil.

Add the aubergine with the lid on and allow to cook until tender, about 10 minutes. Stir occasionally to prevent sticking.

Add the red pepper and continue to cook for another 5 minutes or so, until tender. Remove the aubergine and peppers and set aside.

Add the pork to the pan over medium high heat until lightly browned, about 5 mins. Remove and set aside.

Lower the heat to low, then add the garlic, the other half of the ginger and spring onion. Cook gently until fragrant, about 2 mins.

Add the sriracha and continue to cook for another couple of minutes.

Turn the heat back to medium and add the vegetables and pork back into the pan.

Add the soy sauce and sesame oil. Stir to combine and allow to cook for a few more minutes.

Throw the spinach and stir to combine. Allow to wilt slightly.

Enjoy in a bowl or serve as lettuce wraps!