Pork and aubergine

A delicious meal full of veggies that is on my weekly menu!
35 mins


  • 500g minced pork
  • Pinch of salt 
  • 1 tbsp olive oil
  • 2 aubergines, diced
  • 1 red pepper, diced 
  • 3 cloves of garlic, minced
  • 4 spring onions, sliced 
  • 1 inch ginger, peeled and grated 
  • 2 tbsp sriracha or hot sauce
  • 2 tbsp soy sauce 
  • 1 tbsp rice wine vinegar
  • Splash of sesame oil
  • 1 bag of spinach 


Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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.

Step 7

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

Step 8

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

Step 9

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

Step 10

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

Step 11

Enjoy in a bowl or serve as lettuce wraps!

Step 12

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Recipe by
Head chef

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