Asian aubergine & pork hotpot

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• phwiiii

  03 May 2011

  phwiiii rated and commented on this recipe

  

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

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• jimmegee

  02 June 2011

  jimmegee rated and commented on this recipe

  

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

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• HKHannah

  06 July 2011

  HKHannah rated and commented on this recipe

  

  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.

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• Lynn @ Blas

  31 July 2011

  Lynn @ Blas rated and commented on this recipe

  

  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.

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• Miss Flops

  16 September 2011

  Miss Flops commented on this recipe

  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.

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• Lulubee

  24 September 2011

  Lulubee commented on this recipe

  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.

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• CSCollins

  16 October 2011

  CSCollins rated and commented on this recipe

  

  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.

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• Fluffy

  29 October 2011

  Fluffy rated this recipe

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• Fluffy

  11 November 2011

  Fluffy rated this recipe

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• julie

  16 December 2011

  julie commented on this recipe

  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.

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• Gail

  30 May 2012

  Gail rated and commented on this recipe

  

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

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• susieone

  02 September 2012

  susieone rated and commented on this recipe

  

  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!!

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• kkonthego

  07 March 2013

  kkonthego commented on this recipe

  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.

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• Babyblade

  19 May 2013

  Babyblade rated and commented on this recipe

  

  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 :-)

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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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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 38.0g, carbohydrate 18.0g, fat 40.0 g, saturated fat 13.0g, fibre 4.0g, sugar 15.0g, salt 1.81 g

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