Method: Hotplate

1. Heat oil in a large wok or deep frying pan and brown pork well for 3 - 4 minutes. Cook pork strips in two batches, remove and set aside.
   
   
2. Add the onions to the pan with a little extra oil if necessary. Brown on a medium heat for 3 - 4 minutes.
   
   
3. Stir in the curry paste and cook for 1 minute, stir in the coconut cream and stock and reduce heat to simmer for 5 minutes.
   
   
4. Sprinkle the sliced eggplant with salt and allow to sweat for 5 minutes. Wash and dry slices then brush with oil and place on a hot grill plate for 2 minutes each side. Cool slices and cut into quarters.
   
   
5. Return the pork and prepared eggplant to the pan and simmer for a further 5 minutes.
   
   
6. Serve hot garnished with fried shallots, warm roti bread and steamed rice.