3 tbsp sambal oelek
3 tbsp soy sauce
3 tbsp rice vinegar
3 tbsp sake
1 tbsp unrefined sugar (brown)
1/2 lb ground pork
7 tbsp peanut oil
3 cloves garlic, minced
1 inch fresh ginger, minced
1 red bell pepper, diced
3 small, narrow aubergine (Japanese if you can find them), quartered vertically and cut into chaos chunks
2 cups fresh green beans, steamed
Parsley leaves, torn
In a little bowl, mix together the sambal oelek, soy sauce, vinegar, sake and sugar. Set aside.
Cook the pork in a large skillet, remove, drain and set aside.
Wipe out the skillet, add 1 tbsp of peanut oil and fry the garlic and ginger until fragrant. Add the bell pepper and continue to fry until the pepper is crisp tender, then remove from the skillet and set aside.
Wipe out the skillet, add 3 tbsps of peanut oil, then brown half of the aubergine chunks, remove when done, add the last 3 tbsp of oil and brown the other half of the aubergine. Put all of the aubergine into the skillet along with the sauce, pork and vegetable mixture. Bring to a boil, then simmer covered for 5 minutes. Stir in the steamed green beans, then sprinkle with scallions and parsley leaves.