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For the sauce, put the miso, doubanjiang, soy sauce, sugar and stock powder in a bowl, add 200ml water, mix well and set aside.
Put the oil in a frying pan on a medium heat and, once it’s hot, add the pork mince and cook, stirring to break it up, for about five minutes, until the fat has rendered out and the meat is browned and crisp.
Using a slotted spoon, transfer the pork to a plate, leaving the oil behind in the pan.
Add the aubergine to the pan (and a touch more oil, if need be) and cook gently, turning often, for six to eight minutes, until browned all over and meltingly tender.
Return the pork to the pan, add the garlic and ginger, then cook, stirring gently so as not to break up the aubergines, for two to three minutes, until fragrant.
Stir in the sauce mixture, leave to simmer for two to three minutes, then add the spring onion and cook for five minutes more, until the sauce has reduced.
Mix the cornflour with two tablespoons of water and tip into the pan, mixing gently.
Simmer for two to three minutes, until the sauce thickens, then stir in the sesame oil.
Serve immediately alongside a pile of steamed rice.