Sticky pork & pineapple hotpot

Sticky pork & pineapple hotpot

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(6 ratings)

Prep: 20 mins Cook: 2 hrs, 30 mins

Easy

Serves 8
Give a warming winter stew an Asian-inspired twist with coriander, chilli and star anise, sweetened with chunks of juicy, fresh pineapple

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal339
  • fat10g
  • saturates3g
  • carbs21g
  • sugars19g
  • fibre2g
  • protein40g
  • salt1.1g
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Ingredients

  • 1 tbsp vegetable oil
  • 1½ kg (about 8) pork shoulder steaks, each cut into 4 thick strips
  • 3 onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, thinly sliced
  • small bunch coriander, stalks finely chopped, leaves reserved
  • 3 Thai red chillies, 2 sliced, 1 left whole and pricked
  • 3 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…

  • 100g dark soft brown sugar
  • 2 tbsp tomato purée
  • 2 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 600ml chicken stock
  • 350g fresh pineapple, cut into chunks
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

Method

  1. Heat the oil in a large, flameproof casserole dish. Season the pork, and brown it in 2 or 3 batches until golden, about 5 mins per batch. Set aside in a bowl. Stir the onions into the remaining fat, cover and soften for 5 mins – they will take on the browned colour of the meat. Heat oven to 160C/140C fan/gas 3.

  2. Add the garlic, coriander stalks, chillies and anise to the dish, sizzle for 1 min, stirring often, then mix in the sugar and tomato purée. When these have melted and it looks a bit like barbecue sauce, return the pork and its resting juices to the dish, along with the fish sauce and stock. Tuck in the pineapple chunks here and there.

  3. Once simmering, cover the hotpot, leaving a small gap for steam to escape, and transfer to the oven for 2 hrs. With 30 mins to go, skim some of the fat from the top (this tends to seal the liquid in, making it more difficult for the sauce to reduce), then return to the oven. The pork will be meltingly soft when ready. If the sauce is thin, lift the pork into a warmed serving dish, put the casserole dish on the hob and simmer until the sauce has slightly thickened. Leave to cool for 5 mins, taste for seasoning, pour over the pork and sprinkle over the coriander leaves.

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Comments (3)

samfoodie's picture
5

Made this a couple of times now, really easy and yummy. Tastes better the day after.

weeles's picture
5

This went down really well with my guests. Great flavours and despite three chilli it had just the right amount of warmth. The recipe says 8 but the 4 of us polished it off with second helpings! A lot of fat does gather at the top. I made the day before and scrapped off the fat when cold. Next time I will make the pork bits smaller (cut each steak into 8 not 4). This is a gret dish to feed a crowd but does not cost too much.

jennie s's picture
5

This dish is really delicious and was very well received by my husband and10 month old. I don't normally eat much pork but will definitely make this again. If you don't like pineapple then just leave it out. It will still be delicious.

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