Prep the aubergine (eggplant): Leave the skin on. Cut in half lengthways, then into 3–4 cm (1¼–1½ inch) chunks. Aim for approx. 12–16 pieces, depending on the size.

Chop the aromatics: Finely chop garlic, chilli, ginger, and coriander (cilantro). Keep the chilli and coriander separate from the rest.

Mix sauces and marinades: Combine all sauce ingredients in a bowl. In a separate bowl, add minced pork and mix with the marinade ingredients.

Set up your wok clock: Place aubergine pieces at 12 o’clock on a plate. Arrange ingredients clockwise: garlic, ginger, marinated pork, chilli, sauce bowl, coriander.

Cook the aubergine (choose one method): Deep-frying method: Heat vegetable oil in a wok to 180°C (350°F). Test with a wooden skewer: if it fizzes, the oil is ready. Carefully add aubergine and deep-fry for 3 minutes. Drain in a sieve over a bowl and set aubergine aside. Pan-frying method (alternative): Massage aubergine pieces with 1½ tbsp of oil. Heat a frying pan on medium heat. Cook aubergine flesh-side down for 3–4 minutes per side until browned. Transfer to a bowl and set aside.

Stir-fry and assemble the dish: Return wok to medium-high heat. Add ginger and garlic, then immediately add the marinated minced pork. Stir-fry, breaking up the meat and browning it well. Increase heat to high; once smoking, add the sauce and bring to a vigorous boil. Add aubergine back to the wok. Reduce heat to medium-low and simmer until the sauce caramelizes around the aubergine (8–10 minutes), stirring occasionally.

Finish and serve: Scatter chopped coriander on top. Serve hot.