Asian aubergine & pork hotpot

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• bigandy

  31 October 2007

  bigandy rated and commented on this recipe

  

  This is now a firm family favourite

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• Kedgeree

  31 October 2007

  Kedgeree rated and commented on this recipe

  

  I had not used pork belly before and was very unsure - but my butcher talked me into trying it. It was so yummy and I was unaware of any excess fat on the meat, it just melted in the mouth. The flavours were fantastic. We will have it again soon.

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• Pewtersfood

  10 November 2007

  Pewtersfood rated and commented on this recipe

  

  Tasted good but no sauce of substance.Had no coriander so used tarragon.Used Sainsbury's 'basics' pork (plenty of fat !) - meat was heavenly.

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• pleisure

  16 November 2007

  pleisure commented on this recipe

  has been a winner even requested as a birthday treat ! but did add a bit more water than in recipe and crumbled a veggie stock cube in too

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• Wendy

  24 November 2007

  Wendy commented on this recipe

  Living in France I really look forward to receiving my copy of Good Food every month. I cooked this dish for an outdoor party at the beginning of August and it went down a bomb with my French friends. Fantastic flavour and heat.

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• bigandy

  01 December 2007

  bigandy commented on this recipe

  This is a firm family favourite now. Thanks

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• Moresided

  02 December 2007

  Moresided commented on this recipe

  We just made, and ate this, the pork as tender as any I have had in my life, perfectly balanced by the aubergine. We used shoulder, which I think provides the best fat-meat balance in a mouthful. A revelation. Stop browsing - go out and get the ingredients and make this dish. It is legendary.

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• Moresided

  02 December 2007

  Moresided rated this recipe

  

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• sneauxdrop

  05 March 2008

  sneauxdrop rated and commented on this recipe

  

  I used belly pork and lots of coriander, forgot the chilli and even my aubergine detesting OH thought it was very good. I added more liquid than stated because we like more sauce to spoon over the rice. I upped the meat quantity to 1 kg. You need a large pan to begin with because the amount of aubergine, but it does cook down considerably. Must remember the chilli for next time.

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• Angela

  08 March 2008

  Angela rated this recipe

  

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• Tepa

  02 April 2008

  Tepa rated this recipe

  

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• scorpio

  04 April 2008

  scorpio commented on this recipe

  I thought the mixtures of flavours was fantastic it left your appetite fulfilled yet a very cleansing after taste. Will certainly put this in my most regular dishes to cook. I used the slow cook method for 6-8 hours but I would put the aubergine in for the last hour. I did not do this & found the aubergine too soft.

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• rezepte

  08 April 2008

  rezepte rated and commented on this recipe

  

  i used belly pork and just followed the recipe. we loved it, very tasty!

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• katyrouth

  11 April 2008

  katyrouth rated and commented on this recipe

  

  Wow! This has such big flavours! Keep an eye on your limes though; mine were rather small and dry so I used about 3 to get enough liquid and flavour.

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• Mandy

  20 April 2008

  Mandy rated and commented on this recipe

  

  This dish is wonderfully flavoured thanks to the variety of spices. I used pork belly and it was just heavenly! Will definitely make it again.

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• Babe

  15 May 2008

  Babe commented on this recipe

  i've never had pork belly before but it was melt in the mouth and was not fatty at all! I'll definitely cook with pork belly again. Hat's off as this recipe is heavenly! Absolutely divine :-)

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• knickers

  22 May 2008

  knickers rated and commented on this recipe

  

  maybe i did something wrong but i thought the sauce was very fatty and gloopy, the flavours were great though if you can get your head around how fattening it is !

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• Tepa

  31 May 2008

  Tepa commented on this recipe

  Absolutely fantastic flavours. This dish will be in our menu every week

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• Tepa

  21 June 2008

  Tepa commented on this recipe

  Only changes I did, I add the aubergine to the pork end of the cooking and so they did'nt go too soft. Had dinner with friends and they loved it.

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• stoof

  28 June 2008

  stoof rated and commented on this recipe

  

  am veggie, but OH not and made this for the freezer... says it's 5 stars and definately make again.... even smelt nice to me, and i love the star anise/coriander/lime flavours... couldn't cope with the smell of the fish sauce though!! He split into 6 portions to reduce kcals and serves with a little rice.

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Ingredients

• 3 tbsp sunflower oil
• 750g fatty pork , such as shoulder or skinless belly, cut into large chunks
• 2 aubergines , cut into large chunks
• 2 tbsp dark muscovado sugar
• 5 star anise
• 1 cinnamon stick
• 2 onions , chopped
• very large knob fresh root ginger , peeled and finely sliced
• 1 red chilli , deseeded and sliced
• 1 bunch coriander , leaves and stalks separated, stalks finely chopped
• 2 tbsp Thai fish sauce
• juice 1 large lime

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 1 hr 20 mins

Ingredients

• 3 tbsp sunflower oil
• 750g fatty pork , such as shoulder or skinless belly, cut into large chunks
• 2 aubergines , cut into large chunks
• 2 tbsp dark muscovado sugar
• 5 star anise
• 1 cinnamon stick
• 2 onions , chopped
• very large knob fresh root ginger , peeled and finely sliced
• 1 red chilli , deseeded and sliced
• 1 bunch coriander , leaves and stalks separated, stalks finely chopped
• 2 tbsp Thai fish sauce
• juice 1 large lime

Per serving

574 kcalories, protein 38g, carbohydrate 18g, fat 40 g, saturated fat 13g, fibre 4g, sugar 15g, salt 1.81 g

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