Pork with ginger, spring onion and aubergine from Ottolenghi Simple (page 231) by Yotam Ottolenghi

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Accompaniments: Tenderstem broccoli / broccolini with soy sauce, garlic and peanuts

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Tealismyname on September 28, 2025

    Good and tast for lunch afterweards. We used veggie mince to make it vegetarian. Quite salty and that's without adding the salt they mentioned. Make sure to rince the aubergine after salting.

  • alinutzamica on August 13, 2025

    Makes a lot, which is great as it can be used as leftover next day. I cooked the aubergine in the pressure cooker as cholloway recommended. It works well. Cooked them for 5 mins natural release. I added some green beens, which was a good addition. Instead of coriander, I used perillia leaves, vietnamese coriander and Thai basil, which I highly recommend. It makes a lot of sauce. Initially I wanted to serves this with lettuce leaves but in the end I had to make some rice to mop the sauce.

  • cholloway on August 26, 2024

    This turned out really well and was fast. Steaming the eggplant in the instant pot made this easy, and the texture was good. I may try roasting next time, per the other notes. I mixed the eggplant in with the pork; it was more Asian that way and helped make the eggplant more flavorful. Changes: I'm keto, so even though we have kecap manis, we used Chinese dark soy and a little brown sugar swerve. Replaced mirin with Chinese rice wine and a tiny bit of granulated swerve. Subbed pecans for peanuts. Added more chilli, including spicy ones. The rest of the family had with noodles, which worked really nicely. We served with chili crunch and chili oil from Fly By Jing.

  • Beth891 on August 04, 2024

    I made a couple of changes- roasted rather than steamed the aubergine (30 mins @ 200c) and I omitted the coriander and chilli. I also added a couple of handfuls of peas right at the end of cooking too for some extra veg. I served with some basmati rice and it was delicious, really tasty and the pork packed with flavour. Definitely one to do again.

  • catmummery on March 30, 2024

    absolutely delicious. Very flavourful; I charred the aubergines, peeled and mixed into the pork, instead of steaming as I don't love steamed aubergine. That worked really well. I added additional chilli. doesn't take long once prep completed!

  • Tealismyname on June 12, 2022

    Delicious- We used veggie mince which left it a bit dry. Definitely benefits from addd water, or better yet a corn starch slurry to give it a nice sheen.

  • FJT on November 06, 2021

    Lovely! Husband wasn't too keen on the aubergine despite its wonderful silkiness, but the fact that we were eating meat on a weeknight along with the more-ish sauce won him over. Next time I'll make it with a different vegetable.

  • Running_with_Wools on March 29, 2021

    This is absolutely delicious and really easy. I followed the unusual method of steaming the eggplant chunks after salting them and I liked how they came out. Really silky. And it was nice to be able to serve the main part of the dish to my kids without the eggplant in it. I didn't have Ketsup Manis so I substitued Hoisin sauce since it's sweet and smoky. Really good. I think this will be on my regular rotation.

  • lou_weez on January 13, 2021

    Great flavours. Would make it again and substitute zucchini for eggplant and add a few more vegetables.

  • jenburkholder on August 10, 2020

    Our family liked the flavor of this stir-fry, but as eggplant non-lovers we thought it would be better with almost any other vegetable - maybe summer squash?

  • TrishaCP on July 18, 2020

    This is very tasty and fast once all of the vegetables and aromatics are chopped. I only had 4 cups of eggplant-according to the recipe that was only 1/3 but it seemed plenty (for two people with leftovers).

  • TrishaCP on July 17, 2020

    https://www.theguardian.com/lifeandstyle/2014/may/23/yotam-ottolenghi-pork-recipes

  • Lucylew on November 22, 2019

    Very good. I skipped the peanuts due to personal preference, added some leftover garlic green beans to up the veg, mixed the eggplant in with the pork and sauce and served over brown basmati rice. It really is pretty simple!

  • aargle on October 12, 2019

    This is an easy tasty dinner. I added some green beans which I stir fried with ginger, spring onions and garlic because I didn’t have enough eggplant and was very happy with the result. Will make again.

  • westminstr on September 03, 2019

    Everybody really enjoyed this dish, and the kids loved the pork! I pulled some aside for them that just had the sauce, no aromatics, and they liked it that way. I also offered cilantro, peanuts and chile on the side instead of mixed in. Next time finely chop the ginger and garlic. Also I overcooked the scallions and eggplant - both were fine but softer than I like, so watch that next time. In my (adult) opinion, this dish was definitely best with all the elements mixed together. Eggplant on its own was bland but excellent mixed with the pork and sauce. Second try 9/19: finely chopped the ginger and garlic, sauteed only briefly, and served with roasted green beans instead of eggplant. also short on ginger (40 vs 60 g) which was fine. success!

  • KarinaFrancis on August 20, 2019

    I did take some liberties with this recipe by mixing the steamed eggplants and some noodles into the pork mix. I really liked this dish, especially the sauce which made the dish. Would make it again.

  • Popisdead on June 02, 2019

    Really good. Could do with a slightly stronger sauce. I would be tempted to put some citrus and chilli in. I think it would also serve really nicely over large salad leaves.

  • Barb_N on February 13, 2019

    This comes together in a flash once the eggplant is steaming and the rice noodles are soaking. I used a wok and moved the aromatics to the side rather than removing from the pan. I doubled the sauce ingredients, intending to immerse the eggplant in it after the steam bath but I forgot. Still delicious after placing the eggplant over the noodles and bathing it all in the porky sauce. Will be a repeat for sure.

  • apattin on December 08, 2018

    Perfect balance of flavors.

  • anya_sf on November 13, 2018

    I added some green beans to steam with the eggplant, adding them halfway through cooking. The vegetables needed a bit of extra salt. The pork was super flavorful and great with the vegetables (which would be quite plain on their own). We ate this with steamed rice and it was delicious.

  • Foodycat on November 13, 2018

    I was sceptical about steaming the aubergines - I've tried it before and they haven't cooked properly - but these were lovely. Really silky, and the skins became very tender. The pork sauce is delicious, really punchy.

  • Astrid5555 on October 15, 2018

    Excellent! I made my own kecap manis by boiling down regular soy sauce with palm sugar and added the eggplants to the sauce to flavor them some more after steaming. Very quick to make and weeknight friendly, two thumbs up by the whole family.

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