Asian aubergine & pork hotpot

Latest comments and suggestions

Results 41-60

• pshopper

  16 April 2009

  pshopper rated and commented on this recipe

  

  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 !!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Christine Gordon

  19 April 2009

  Christine Gordon commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Christine Gordon

  19 April 2009

  Christine Gordon rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Yummy-yummy

  19 April 2009

  Yummy-yummy rated and commented on this recipe

  

  Love this dish. Will definitely cook again, yummy yummy

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• clara jane

  18 June 2009

  clara jane rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Guzzler

  13 July 2009

  Guzzler rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mo B

  15 July 2009

  Mo B rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Piglet

  04 August 2009

  Piglet rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• annácska

  16 September 2009

  annácska commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• GREEK KINEZOULA GODDESS

  04 October 2009

  GREEK KINEZOULA GODDESS rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emma

  08 October 2009

  Emma rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• birgit

  12 October 2009

  birgit rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• annácska

  13 October 2009

  annácska rated and commented on this recipe

  

  Heavenly! I'll definitely do it again. However I soaked up the most of the fat with a kitchen-towel.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emma

  19 October 2009

  Emma commented on this recipe

  Takes a while, but is an enjoyable time spent. Lovely flavours. Yum.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• connie

  20 October 2009

  connie rated and commented on this recipe

  

  Great recipe ever. Harmony of the ingredients makes truly special and fabulous flavour.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• callingpiper

  25 November 2009

  callingpiper rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jenny D

  05 December 2009

  Jenny D rated and commented on this recipe

  

  Delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• katkinn

  17 January 2010

  katkinn rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• John

  02 February 2010

  John rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Fluffy

  14 February 2010

  Fluffy rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4679/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.