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1/2 cup cooking oil, divide into 2 parts

4 - 6 dried red chillies, roughly chopped

1 tbsp coursely ground black peppercorns (can use Sichuan peppercorns)

1 head garlic, minced

2 inches ginger, finely minced

500g mince pork

2 tsp RoniB's Kitchen Extra Hot Black Bean Chilli paste (add more if desired)

200ml chicken stock

1 aubergine, cut in cubes

300g tofu, cut in cubes

1.5 tsp cornstarch

1/4 tsp sesame oil

1/4 tsp sugar (optional)

spring onions, sliced thinly

Heat half the oil in a pan and toast the dried chillies. About 5 minutes. Set aside.
In the same pan add the remaining oil, add the ginger, garlic and ground peppercorns. Increase heat and add the mince pork. Continuosly mix to break up the pork.
Add the black bean chilli paste and mix well. Add the chicken stock and stir. Simmer.
Add the aubergine cubes. Stir.
While your pork is simmering, prepare your tofu and mix 1/2 cup water to the cornstarch until combined.
Add cornstarch mixture to the pan until sauce starts to thicken.
Add the toasted dried chillies. Stir.
Add the tofu. Stir gently and cook for another 3-5 minutes.
Add the sesame oil, sugar (if using) and spring onions.