Asian aubergine & pork hotpot

Asian aubergine & pork hotpot

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(85 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

    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

    Pork

    paw-k

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

  • 2 aubergines, cut into large chunks
    Aubergine

    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 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 onions, chopped
    Onion

    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

    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, questions and tips

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Double affogato
16th May, 2017
5.05
I can't tell you how many times I've enjoyed this absolutely fantastic recipe. BUT I've never used star anise or cinnamon and substitute them both with a generous teaspoon of Chinese Five Spice. I also don't add water but sake or mirin goes very well. I'm making it now and I love the smell.
susiedore
16th Feb, 2017
0.05
The only positive thing I can say is that the pork shoulder was really tender. This was far too sweet and the aroma whilst cooking was not pleasant! We like Asian/Thai food so we're surprised at how much we disliked this recipe.
cjewing
10th Dec, 2016
Loved this, really tasty. Is sweet but I liked that. Meat was really tender, used pork shoulder, most fat removed. Had the same issue as others with the star anise which broke up so had few crunchy surprises, would use a herb bag next time. Will def make again.
JRSgreatfood
26th Aug, 2016
5.05
Beautiful flavours and a very tasty meal. Used pork tenderloin, cooked at slightly lower temperature and for a bit longer. This is a favourite!
KaylasCakes
17th Apr, 2016
5.05
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
jfowler12
24th Jan, 2016
3.8
Really nice dish. Sauce is a bit thin, but really packs a punch.
lahelapixie
1st Aug, 2015
5.05
Delicious! Used belly pork and followed recipe exactly. Served ontop of a couple of slices of crusty bread. Yum!
susieone
19th May, 2015
5.05
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
27th Sep, 2014
5.05
Delicious! Didn't use star anises and used teaspoon of ground cinnamon rather than a stick: it was lovely!
babs60
25th Aug, 2014
2.55
Sorry, not keen on this recipe. Although the pork was tender, the whole dish was far too sweet for our taste buds.

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