Asian aubergine & pork hotpot

Asian aubergine & pork hotpot

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(90 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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6th Mar, 2011
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.
9th Feb, 2011
Could this be done on the hob?
27th Jan, 2011
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.
17th Jan, 2011
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!
9th Jan, 2011
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.
5th Oct, 2010
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.
18th Sep, 2010
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
18th Sep, 2010
Absolutely love this dish. We use only 3 star anise though! We reviewed the recipe (and linked back) here...
4th Jul, 2010
Love this recipe, the pork is so tender and full of flavour. Have made it on several occassions and is a hit every time...
27th May, 2010
Really liked this although didnt think i would.


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