Sticky pork & pineapple hotpot

Sticky pork & pineapple hotpot

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Prep: 20 mins Cook: 2 hrs, 30 mins


Serves 8
Give a warming winter stew an Asian-inspired twist with coriander, chilli and star anise, sweetened with chunks of juicy, fresh pineapple

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal339
  • fat10g
  • saturates3g
  • carbs21g
  • sugars19g
  • fibre2g
  • protein40g
  • salt1.1g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp vegetable oil
  • 1½ kg (about 8) pork shoulder steaks, each cut into 4 thick strips
  • 3 onions, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, thinly sliced
  • small bunch coriander, stalks finely chopped, leaves reserved
  • 3 Thai red chillies, 2 sliced, 1 left whole and pricked
  • 3 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…

  • 100g dark soft brown sugar
  • 2 tbsp tomato purée
  • 2 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 600ml chicken stock
  • 350g fresh pineapple, cut into chunks



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…


  1. Heat the oil in a large, flameproof casserole dish. Season the pork, and brown it in 2 or 3 batches until golden, about 5 mins per batch. Set aside in a bowl. Stir the onions into the remaining fat, cover and soften for 5 mins – they will take on the browned colour of the meat. Heat oven to 160C/140C fan/gas 3.

  2. Add the garlic, coriander stalks, chillies and anise to the dish, sizzle for 1 min, stirring often, then mix in the sugar and tomato purée. When these have melted and it looks a bit like barbecue sauce, return the pork and its resting juices to the dish, along with the fish sauce and stock. Tuck in the pineapple chunks here and there.

  3. Once simmering, cover the hotpot, leaving a small gap for steam to escape, and transfer to the oven for 2 hrs. With 30 mins to go, skim some of the fat from the top (this tends to seal the liquid in, making it more difficult for the sauce to reduce), then return to the oven. The pork will be meltingly soft when ready. If the sauce is thin, lift the pork into a warmed serving dish, put the casserole dish on the hob and simmer until the sauce has slightly thickened. Leave to cool for 5 mins, taste for seasoning, pour over the pork and sprinkle over the coriander leaves.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
11th Jan, 2020
Really easy and very tasty! Better than I expected! I used tinned pineapple as I didn’t have fresh. I also just simmered in a pot on the hob instead of the oven and it worked perfectly. This dish will become a favourite I think!
1st Jan, 2018
Defrosted some frozen pineapple instead of fresh. Delicious recipe nonetheless! Served with rice and broccoli
15th Sep, 2017
Made this many times now and it's a big hit in my house. Great recipe and a welcome change especially now the weathers getting colder. I usually freeze any leftovers in batches for an easy last minute meal and it's just as good as when cooked fresh
25th Apr, 2016
Made this a couple of times now, really easy and yummy. Tastes better the day after.
19th Jan, 2015
This went down really well with my guests. Great flavours and despite three chilli it had just the right amount of warmth. The recipe says 8 but the 4 of us polished it off with second helpings! A lot of fat does gather at the top. I made the day before and scrapped off the fat when cold. Next time I will make the pork bits smaller (cut each steak into 8 not 4). This is a gret dish to feed a crowd but does not cost too much.
jennie s
14th Jan, 2015
This dish is really delicious and was very well received by my husband and10 month old. I don't normally eat much pork but will definitely make this again. If you don't like pineapple then just leave it out. It will still be delicious.
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?