Asian aubergine & pork hotpot

Asian aubergine & pork hotpot

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(83 ratings)

Prep: 20 mins Cook: 1 hr, 20 mins

More effort

Serves 4
Slow-cooked aubergines become deliciously soft and absorb all the flavour of this fragrant Asian stew

Nutrition and extra info

  • Freezable
  • Easily halved

Nutrition: per serving

  • kcal574
  • fat40g
  • saturates13g
  • carbs18g
  • sugars15g
  • fibre4g
  • protein38g
  • salt1.81g
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Ingredients

  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 750g fatty pork, such as shoulder or skinless belly, cut into large chunks
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 2 aubergine, cut into large chunks
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 tbsp dark muscovado sugar
  • 5 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 cinnamon stick
  • 2 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

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.

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Comments (85)

birgit's picture
5

Made this with lamb instead of pork and it was delicious. The aubergine and the spices worked perfectly with the lamb. Served it with cous cous and it tasted a bit like one of the Moroccan tagine dishes. Will definately do this one again.

emmawelsh's picture
4

Really lovely flavours, and enjoyable to cook. It smelt much stronger whilst cooking than it tasted, but still delicious. Served with rice.

kinezoula's picture
5

Love it, what an absolutely mouth-watering dish! This recipe rocks!
I did add a little soy sauce for more flavour though and will definitely make it again.

annahorvath's picture
5

I intend to do it soon, just one question: can it be made a day ahead and reheated?

jocjoc's picture
4

Everyone loved this dish as the pork shoulder does melt in your mouth. We all thought this would have packed more of a punch than it did as the flavours were very subtle, but this may have been because I added a bit too much water. I will try this dish again with a little more chilli and less water.

mbennett's picture
5

Absolutely scrummy yummy - will cook again and again! Trouble sourcing star anise - found it in M & S. Had some anchovy sauce in the stock cupboard so used that in lieu of fish sauce, seemed fine.

electrophile888's picture
3

Delicious flavour to the sauce, really intense and the star anise flavour comes through fantastically. I found the sauce to be a bit watery, I didn't make it in exactly the same way so that is probably why.

cjsansom's picture
5

We loved this! Fabulous flavours and the pork was so tender. Will definitely be cooking it again.

kd1838's picture
5

Love this dish. Will definitely cook again, yummy yummy

christinegordon's picture
5

Very tasty and easy to make. Pork was melt in the mouth.

pshopper's picture
5

Oh my goodness- what a dish !!

I made this last night for supper with friends who are all v good cooks and the mmm's and aahhh's just kept coming. They all asked for the recipe and commented on the complex tastes in the dish which marry beautifully.

I used shoulder of pork steaks and cut them up into large chunks, but had to cook it for another 45 minutes. So in total the dish was in the oven for 1hr 45. The pork was meltingly soft and perfect. I also added half of the aubergine initially then added the rest in the last 20 mins so it retained its shape.

Don't think about making it, just do it, you will not be disappointed !!!!

catcrazywoman's picture
5

Delicious - have now made it twice. Second time I put the chunks of aubergine in a roasting pan in the oven with oil and roasted them for about 15 minutes whilst frying the meat and preparing the other ingredients. Saves time and also made the recipe less greasy as they didn't seem to absorb as much oil as when you fry them.

germania's picture
5

I was looking for a recipe to use up 2 huge eggplants (aubergines) that my sister in law had given me from her veggie patch. This is well worth making, and all the other ingredients I either had on hand or picked up for next to nothing at the vietnamese supermarket nearby (always a quarter the price of the large supermarkets!) I used pork fillet (as I already had some in freezer) so didn't have to cook it as long.

Worked out a very cheap, economical, yet great tasting meal.

Will definitely be making again and as someone else suggested - this would go well in the slow cooker.

bgoeppert's picture
4

Very tasty!! Made it once with pork belly and once with leaner cuts of pork, both turned out great, though it was a little dry with the leaner cuts of pork.

fukutome's picture
5

This received outstanding compliments from all who ate it! My husband LOVED it, said it was in a different league from anything I'd cooked before!

heidimo's picture

Very nice indeed, it filled the kitchen with the most wonderful aromas and was seriously tasty! My hubby loved it (as did I)!!!!.

brigittakiss76's picture
5

oh what a great dish, i also added mushrooms as i love them. My favorite meat is pork, and i always go out to restaurants to eat a hot pot dish. I am a chef and i really wanted to create something special for my partner with pork as he always ask for a chicken dish. I must say it was a fabulous success!

brigittakiss76's picture
5

Oh what a great dish, easy to prep, I also added mushrooms because i love them.I made the dish as I really love pork and i always go out to eat a hot pot dish in a restaurant. I am a chef and i just wanted to create something different at home so my partner would eat the pork meat instead of chicken all the time. so thank you, it was a fabulous success.

alexandra_legs11's picture
5

So, so good. I gave it some 'lid-off time' in the oven so that it would reduce a little... AMAZING. I was so popular that night when I served it!

mother_ship's picture
4

I made it with half belly pork and half lean pork in an attempt to cut the fat a bit but I have to say that the chunks of belly pork tasted much nicer! Typical :-) I also left the chili out in the faint hope my kids would eat it, but to no avail. However OH and I really enjoyed it!

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