Sticky Eggplant and Pork Bowl with Rice and Chilli Crisp

How to make it

1. Rinse the rice and cook according to packet instructions.
2. Heat the oil in a large non-stick frying pan over medium-high heat. Add the eggplant and cook for 8–10 minutes, turning often, until deeply browned and tender. Transfer to a plate.
3. In the same pan, add the pork mince and cook for 5–6 minutes, breaking it up with a spoon, until golden and starting to crisp.
4. Return the eggplant to the pan. Add the garlic, ginger, soy sauce, oyster sauce, rice vinegar and sugar. Stir to coat everything in the sauce and cook for 2–3 minutes until glossy and well combined. Season with black pepper to taste.
5. Spoon the rice into bowls, top with the pork and eggplant mixture, and finish with spring onions, coriander and a spoonful of chilli crisp.