Pork and Eggplant Asian Hotpot
Pork and Eggplant Asian Hotpot



  • 3 tbsp oil
  • 750g skinless pork belly, cut into chunks
  • 2 eggplants, cut into chunks
  • 2 tbsp dark brown sugar
  • 5 star anise
  • 1 cinnamon stick
  • 2 chopped onions
  • Large knob of ginger, sliced
  • 1 red chilli, sliced
  • 1 bunch of coriander, stalks and leaves separated, chopped
  • 2 tbsp fish sauce
  • 1 lime, juice only
  • Preheat the oven to 200C. Heat 2 tbsp of oil in an ovenproof pan and brown the meat all over, then remove and set aside. Add the rest of the oil and fry the eggplant to brown all over, then remove and set aside with the pork. Tip the sugar into the pan, leave to slightly caramelise, then return the eggplant and pork to the pan with the cinnamon and star anise, and stir to coat with the caramel.
  • Add the ginger, half the chilli and the onions, and cook for a few mins. Add the coriander stalks and fish sauce, and pour in enough water to come about ⅓ of the way up the pan. Cover, and place the pan in the oven for 1 hour. When ready, remove from the oven and add the lime juice and more fish sauce if you fancy. Stir through half the coriander leaves, the rest of the chilli, and scatter with the remaining coriander to serve.
1 hr 40 mins
4 serving

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