Spicy Pork Hock & Eggplant Stir Fry

Instructions

1. 1

   Slice the cooked pork hocks into bite-sized pieces and set aside.

2. 2

   Cut the eggplant into 2 cm cubes. Slice the leek, spring onions, and hot pepper. Halve the cherry tomatoes. Mince the garlic and chop the fresh sage.

3. 3

   Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat.

4. 4

   Add the minced garlic and sliced leek to the pan. Sauté for 2 minutes until fragrant and slightly softened.

5. 5

   Add the cubed eggplant and stir-fry for 4-5 minutes until it starts to soften and brown.

6. 6

   Add the sliced pork hocks to the pan and stir well to combine.

7. 7

   Sprinkle in the cayenne pepper and Robertsons Spicy Barbecue Spice. Stir to coat the ingredients evenly.

8. 8

   Add the cherry tomatoes, hot pepper, and half of the chopped spring onions. Stir-fry for another 3-4 minutes until the tomatoes begin to soften and the pork is heated through.

9. 9

   Stir in the fresh sage and cook for 1 more minute.

10. 10

    Taste and adjust seasoning if needed. Garnish with the remaining spring onions before serving.

11. 11

    Serve hot with steamed rice or your preferred side.