Asian aubergine & pork hotpot

Asian aubergine & pork hotpot

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(84 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 aubergine, 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 onion, 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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missflops
16th Sep, 2011
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
31st Jul, 2011
5.05
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
6th Jul, 2011
5.05
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.
jimmegee
2nd Jun, 2011
4.05
A delicious autumn dinner treat. Warming, spicy and amazingly moreish. Will definitely be cooking this again.
phwiiii
3rd May, 2011
4.05
Really YUMMY. didnt have a cinnamon stick so just added some ground. definately one to make again.
melz88
30th Apr, 2011
5.05
Wow! I loved this dish. I especially loved how soft and mushy the aubergine was. The sauce is not too spicy, but with a little sweet-kick. I didn't use a fatty pork cut - I just used stir-fry pork, thinly sliced - but the meat was still lovely and tender. I didn't have any star anise so I used some allspice instead and I didn't have a cinnamon stick, so I just used ground cinnamon. The sauce was still lovely, but next time I'll try it with the star anise.
debbie31
5th Apr, 2011
This recipe has become a firm favourite and is even nicer once its been frozen and defrosted and reheated. It is simple to make and tastes brilliant everytime. I made this for Mothers day and everyone loved it including my Mum. Its agreat recipe for a crowd just double up.
angelden4
6th Mar, 2011
5.05
definitely one to make again. I didn't change anything however I did err on the side of caution when adding the fish sauce because it can take over a dish.
kittyb1981
9th Feb, 2011
Could this be done on the hob?
ajonesz
27th Jan, 2011
2.05
I found this took much longer than suggested to get ready to put into the oven, and it was alot of work for an average meal. The flavours were ok, but the dish was a bit greasy for me & I won't cook it again.

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