AUBERGINE & PORK HOTPOT

Aubergine & pork hotpot image

Slow-cooked aubergines become deliciously soft and absorb all the flavour of this fragrant Asian-inspired stew

Provided by Barney Desmazery

Time 1h40m

Number Of Ingredients 12

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Ingredients

3 tbsp sunflower oil
750g fatty pork , such as shoulder or skinless belly, cut into large chunks
2 aubergines , cut into large chunks
2 tbsp dark muscovado sugar
5 star anise
1 cinnamon stick
2 onions , chopped
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

Steps:

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.
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.

Nutrition Facts : Calories 574 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.81 milligram of sodium