Asian aubergine & pork hotpot

Asian aubergine & pork hotpot

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(82 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

    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

    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

    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 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

    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

    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 (84)

KaylasCakes's picture
5

I've made this recipe quite a few times and it's great. I've always used pork shoulder (a joint from the butchers which I cut up at home) as I didn't like the thought of using belly and all the fat in a hotpot. Would definitely recommend! Once you have the spices in, it's quite an inexpensive midweek dish!

jfowler12's picture
3.75

Really nice dish. Sauce is a bit thin, but really packs a punch.

lahelapixie's picture
5

Delicious! Used belly pork and followed recipe exactly. Served ontop of a couple of slices of crusty bread. Yum!

susieone's picture
5

This was a super recipe. I made it according to the instructions with the exception of using pork tenderloin, and the result was perfect.

igrovenstein's picture
5

Delicious! Didn't use star anises and used teaspoon of ground cinnamon rather than a stick: it was lovely!

babs60's picture
2.5

Sorry, not keen on this recipe. Although the pork was tender, the whole dish was far too sweet for our taste buds.

francesca87's picture
5

Lovely recipe! Didn't use aubergine as my partner doesn't like them so just did it with pork shoulder. After an hour the pork wouldn't have been tender enough and the sauce too watery. Left it cooking for 2 hours and the sauce thickened beautifully. Usually, curries and asian food are my partner's domain but he was impressed :)

islandt1979's picture
3.75

Lovely recipe here - full of great flavour! Used pork loin instead of belly and was perfectly fine in the recipe. Would possibly have liked more chilli in it but might blame that on the chilli I used which was pretty mild unfortunately. I am sure we will make it again, especially now that I have bought the star anise and cinnamon sticks!

bloomers72's picture
4

I just made this without the pork. I wanted to use an aubergine up, have a good Asian store cupboard and just wanted an accompanying vegetable dish. I added some garlic and a little xaoxing wine and cooked it on the stove top rather than in the oven, for around half an hour, and the result was absolutely delicious. Can't wait to make it with pork shoulder or collar.

metal16's picture

Was not sure if I was going to like this , but decided to give it a go anyway . Glad I did the flavours are amazing. Used cubed pork (less fat ) and it came out great..... Give it a go you won"t be disappointed.

babyblade's picture
5

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 :-)

kkonthego's picture

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.

susieone's picture
5

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!!

gcaunt's picture
3

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

juliecochran's picture

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.

cscollins's picture
4

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.

lulubee's picture

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.

missflops's picture

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.

lynnhawkings's picture
5

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.

hkhannah's picture
5

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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