Asian aubergine & pork hotpot

Asian aubergine & pork hotpot

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(71 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 20 mins

Skill level

Moderately easy

Servings

Serves 4

Slow-cooked aubergines become deliciously soft and absorb all the flavour of this fragrant Asian stew

Nutrition and extra info

Additional info

  • Freezable
  • Easily halved
Nutrition info

Nutrition per serving

kcalories
574
protein
38g
carbs
18g
fat
40g
saturates
13g
fibre
4g
sugar
15g
salt
1.81g

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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Method

  1. Heat oven to 200C/fan 180C/gas 6. Heat 2 tbsp of the oil in an ovenproof sauté pan and brown the meat well (you may have to do this in batches), then scoop out of the pan. Add the rest of the oil and the aubergine, brown on all sides, scoop out and add to the pork. Tip the sugar into the pan and leave to caramelise slightly, then return the pork and aubergine to the pan with the star anise and cinnamon, then coat in the sticky caramel.
  2. Add the onions, ginger and half the chilli, and cook for a few mins with the pork. Add the coriander stalks and splash in the fish sauce and enough water to come about a third of the way up. Cover and place the dish, undisturbed, in the oven for 1 hr, then remove from the oven and add the lime juice and more fish sauce to taste. Stir through half the coriander leaves and the remaining chilli, and scatter over the rest of the coriander. You should have a hotpot of tender meat with soft aubergines all in a punchy little sauce.

Recipe from Good Food magazine, September 2007

Comments, questions and tips

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Comments

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bloomers72's picture
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I just made this without the pork. I wanted to use an aubergine up, have a good Asian store cupboard and just wanted an accompanying vegetable dish. I added some garlic and a little xaoxing wine and cooked it on the stove top rather than in the oven, for around half an hour, and the result was absolutely delicious. Can't wait to make it with pork shoulder or collar.

metal16's picture

Was not sure if I was going to like this , but decided to give it a go anyway . Glad I did the flavours are amazing. Used cubed pork (less fat ) and it came out great..... Give it a go you won"t be disappointed.

babyblade's picture
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So nice to have something different to do with aubergines. I don't often cook pork but the meat was succulent (shoulder steaks) and flavoursome. Wasn't particularly spice hot, mainly an aromatic sweetness & even managed to get 6 yr old daughter to eat it. Will add more chilli if just adults eating it. Will definitely cook again :-)

kkonthego's picture

Tried the dish last night . . . and I think i used the wrong cut of pork. The meat wasnt as tender as the comments here, but i didnt want to be unhealthy thefore chose a less fattier meat . That being said, the flavours were AMAZING ! and all the ingredients were easy to find. I will definitely try it again.

susieone's picture
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As a previous reviewer said, this smelt wonderful during cooking! I made the recipe as stated except I used pork tenderloin because I still cannot bring myself to eat as much fat as on belly pork. However, I accept that a fattier cut of pork would have been better because the meat was a little dry. I was pleased to see coriander stalks used and intend to chop them finely and use when I make carrot and coriander soup in future. Overall, this was a very pleasant recipe, but I doubt that I will make it again because it didn't have that "yum yum yum" factor. There are too many other recipes to try!!

gcaunt's picture
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Nice flavour but used belly pork and it was very fatty - a bit revolting. Might try it again with something a bit leaner.

juliecochran's picture

My family love this recipe. I use at least 1kg of meat though and cook it at a lower temperature for longer - 150 degrees for 2hrs.

cscollins's picture
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This was perfect comfort food which everyone enjoyed. Only used 3 star anise - 1 of which ended up breaking up into the dish so an unwelcome bite every now and then. Managed to retrieve the other two with the cinnamon stick before serving though! Will use more pork next time to bulk it up as the servings looked a bit mean in the dishes.... or maybe we're just greedy. Worth the wait while cooking and it smelt beautiful while in the oven. Served with couscous which went down well with the family. Was a bit too rich on it's own for me (don't like couscous) so perhaps next time will serve with rice and have some myself.

lulubee's picture

Lovely, used pork shoulder rather than belly to make it less fatty. The sauce has a fab flavour, although it's quite thin. Lovely over rice.

missflops's picture

This is a stunning dish, the flavours are divine. I cooked it ahead and then re-heated next day. Perfect. Served with simple basmati rice. Give it a try it is so worth the effort.

lynnhawkings's picture
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Tried this recipe out on my chums yesterday evening - and it was a wonderful success with everyone! The flavours were so different a real surprise - so was the fact that I forgot to take out the star anise and the cinnamon stick!

Will definitely be making this again - especially since I have a glut of aubergines at the moment.

hkhannah's picture
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A-mazing! Went down a treat with my boyfriend. Actually just used chinese 5 spice rather than separate spices and pork shin which was not too fatty but still tasted great. Will definitely make again.

jimmegee's picture
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A delicious autumn dinner treat. Warming, spicy and amazingly moreish. Will definitely be cooking this again.

phwiiii's picture
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Really YUMMY. didnt have a cinnamon stick so just added some ground. definately one to make again.

melz88's picture
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Wow! I loved this dish. I especially loved how soft and mushy the aubergine was. The sauce is not too spicy, but with a little sweet-kick. I didn't use a fatty pork cut - I just used stir-fry pork, thinly sliced - but the meat was still lovely and tender. I didn't have any star anise so I used some allspice instead and I didn't have a cinnamon stick, so I just used ground cinnamon. The sauce was still lovely, but next time I'll try it with the star anise.

debbie31's picture

This recipe has become a firm favourite and is even nicer once its been frozen and defrosted and reheated. It is simple to make and tastes brilliant everytime. I made this for Mothers day and everyone loved it including my Mum. Its agreat recipe for a crowd just double up.

angelden4's picture
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definitely one to make again. I didn't change anything however I did err on the side of caution when adding the fish sauce because it can take over a dish.

kittyb1981's picture

Could this be done on the hob?

ajonesz's picture
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I found this took much longer than suggested to get ready to put into the oven, and it was alot of work for an average meal. The flavours were ok, but the dish was a bit greasy for me & I won't cook it again.

janie_lou's picture
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I used Suzy TL's suggestion to cook for longer and add the aubergines later - worked a treat. Was really easy to do for a dinner party and everyone enjoyed it. Scattering the chilli and coriander over at the end is important not only for the flavour, but also to perk up the presentation!

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