Asian aubergine & pork hotpot

Asian aubergine & pork hotpot

  • 1
  • 2
  • 3
  • 4
  • 5
(113 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


  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
19th May, 2020
Wow! This is absolutely delicious! Used belly pork and apart from using soft brown sugar instead of muscovado I followed ingredients to the letter and it was absolutely beautiful, one of the best things I've ever eaten! I cooked it in the ninja multicooker oven mode and it only took half an hour to cook. Will definitely make again but twice as much as it was so lovely, kids loved it too especially my 6 year old!
Caleb Streat's picture
Caleb Streat
8th Apr, 2020
Really tasty. Given all the comments saying how sweet it was, I only used a teaspoon of the muscovado sugar and it was perfect.
10th Mar, 2019
this is a great recipe. I used 600g pork shoulder and just 1 aubergine. It made 3 decent sized dinners. I will definitely do this again as it was so easy. However, next time I will cook for a smidge longer and I'm not sure I will add all or any sugar as it was rather sweet. Served with garlic stir-fried greens and rustic bread.
22nd Dec, 2017
Love it, bearing in mind other people's comments, so worth reading back a little.
25th Nov, 2017
I used belly pork slices for this and the result was delicious. The star anise and cinnamon flavours are really lovely. I cooked the whole lot in my slow cooker for the afternoon so it was easy too.
Double affogato
16th May, 2017
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.
16th Feb, 2017
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.
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.
26th Aug, 2016
Beautiful flavours and a very tasty meal. Used pork tenderloin, cooked at slightly lower temperature and for a bit longer. This is a favourite!
17th Apr, 2016
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!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?