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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  • 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



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

  • 2 aubergine, cut into large chunks



    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



    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



    The same shape, but smaller than…


  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)

ptebbutt's picture

I made it with pork belly and followed the recipe. WOW! A firm favourite (freezes well too). Had with cous cous

lacath's picture

I made it twice, 1srt time to test it, 2nd time for guests, we all loved it. The spices are sweet and subtle, it is absolutely delicious.

orbvalley's picture

I didn't take to this, followed the recipe but wasn't keen on the sugary sweetness.

whitester's picture

I cooked this last night and it was delicious. Whilst the hot-pot was cooking we had had a glass of wine and took in the fabulous smells that were coming from the oven. A real peach of a recipe.

1303sd's picture

This was really delightful, All the flavers were brill I shall be having a dinner party within the next few weeks and this I know will go down a treat . I didn't make any changes ,kept it how it was. l will serve rice wih it ......

rebecca1july's picture

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

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

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

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

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

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

knickers68's picture

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

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

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

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

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

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

This is a firm family favourite now. Thanks


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