The chilli paste adds an earthy smokey pungency to the pork.
1 tablespoon garlic crushed
2 tablespoons vegetable oil
500g pork fillet or leg steaks, cut into small strips
1 tablespoon chilli paste
2 tablespoons fish sauce
1 tablespoon white sugar
200g Thai or Japanese eggplant, cut into strips
6 makrut lime leaves, shredded thinly
2-4 large red chillies halved and deseeded
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a wok heat the oil, add garlic and fry until golden. Add pork and fry until coloured. Add chilli jam, add a little water or stock to moisten. Add the fish sauce and sugar, mix in the eggplant, makrut lime leaves and chillies, fry for a further 2 minutes. Serve immediately.