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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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.
robinet
17th Jan, 2011
4.05
I used Suzy TL's suggestion to cook for longer and add the aubergines later - worked a treat. Was really easy to do for a dinner party and everyone enjoyed it. Scattering the chilli and coriander over at the end is important not only for the flavour, but also to perk up the presentation!
honkyje
9th Jan, 2011
5.05
Cooked this for over two hours so the pork was more tender, but Iwould add the aubergine later next time to avoid going too soft would also add an extra chilli, couldn't taste the chilli at all but the star anise, lime corriander and ginger flavours were amazing. So simple, make ahead meal served with rice to impress your dinner guests, on the table unflustered.
mum2k7a
5th Oct, 2010
4.05
Cooked this last night and was a hit with my picky husband (not so with my 2 yr. old but he is unusually picky; may have been the smell of star anise he didn't like). Substituted 1. lamb neck fillets for the pork as I've already defrosted the meat by the time I decided to try this recipe; 2. Red pepper for chillies; 3. Chicken stock granules for fish sauce; 4. Added julienned carrots; 5. used 3 star anise instead of 5 as suggested by other members; 6. cooked it on the hob rather than the oven. The result was still superb: the meat was very tender despite it being cooked on hob for only 1 hour & 15 min. Overall, a very flavourful dish.
babswilkes
18th Sep, 2010
5.05
A friend gave me some aubergines and I was looking for a new recipe. Wow!!!! this is great and I am sure it will be a firm favourite, I served it with vegetable brown rice and the strong flavour of the pork went so well with the super healthy rice and veg
tpcornet12
18th Sep, 2010
5.05
Absolutely love this dish. We use only 3 star anise though! We reviewed the recipe (and linked back) here... http://eatouteatin.blogspot.com/2010/09/asian-pork-and-aubergine-hotpot.html
emma052
4th Jul, 2010
5.05
Love this recipe, the pork is so tender and full of flavour. Have made it on several occassions and is a hit every time...
fatty71
27th May, 2010
3.05
Really liked this although didnt think i would.
ecbkgb
3rd May, 2010
Very much an oriental flavour with this dish. I used lean pork and would therefore reduce the cooking time; I would also use less fish sauce/star anise as the flavours were a bit overpowering/salty. I would also try with some other ingrediants like peppers. Was very nice served with chilli and ginger sweet potato mash
yoghurt_pot
5th Dec, 2009
5.05
Delicious!

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