Asian aubergine & pork hotpot

Asian aubergine & pork hotpot

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(86 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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  • 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



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

  • 2 aubergines, cut into large chunks



    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



    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



    The same shape, but smaller than…


  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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8th Aug, 2014
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 :)
29th Jul, 2014
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!
26th Jan, 2014
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.
5th Nov, 2013
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.
19th May, 2013
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 :-)
7th Mar, 2013
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.
2nd Sep, 2012
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!!
30th May, 2012
Nice flavour but used belly pork and it was very fatty - a bit revolting. Might try it again with something a bit leaner.
16th Dec, 2011
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.
16th Oct, 2011
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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