Asian aubergine & pork hotpot

Asian aubergine & pork hotpot

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(77 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
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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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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

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Comments

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rebecca1july's picture
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This recipe was truly a lovly recipe and did not dissapoint me.
I did add extra water (made up to about half ) and the dish was very moist and yummy.
This will be a great dish to come into if put in a slowcooker for the day.

1303sd's picture
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This went down great with my 2 married daugher's I had to forward on the recipe for them to cook for thier family .. this is truly lovely

eleanormayo's picture
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I made this last night for the first time and will definitely being doing it again - didn't change a thing from the recipe.

stoofadoof's picture
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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.

terttusalerno's picture
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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.

terttusalerno's picture
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Absolutely fantastic flavours. This dish will be in our menu every week

knickers68's picture
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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 !

ananthiparkin's picture

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 :-)

mandykeen2006's picture
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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.

katyrouth's picture
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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.

190840's picture
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i used belly pork and just followed the recipe. we loved it, very tasty!

logara19's picture

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.

bluesnicket's picture
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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.

moresided's picture
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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.

bigandyuk1's picture
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This is a firm family favourite now. Thanks

romarin2003's picture

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.

pleisure's picture

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

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

susiem's picture
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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.

bigandyuk1's picture
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This is now a firm family favourite

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