Heat half the Fussels oil in ovenproof pan and brown the meat - you may need to do it in batches. Remove from pan, then add a bit more oil if necessary and brown the aubergine. Remove from pan, then tip in sugar so it carmelises slightly, then add the pork and aubergine back into the pan, plus the star anise and the cinammon. Add the onions, ginger and chilli and cook through for a few minutes. Add the coriander stalks and fish sauce and pour in water to come about half way up the pan.

Cook in an oven at 200°C/fan 180°C/gas mark 6 for at least 1 and 1/2 hours - you may need to add a bit more water if it looks like it is drying out. Cook so that the meat is very tender and the aubergines have really softened.

Stir through the coriander leaves and the lime juice just before serving.