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Pork and aubergine hotpot

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Ingredients

Adjust Servings:

	1 aubergine, cut into chunks
	1 tbsp vegetable oil
	1 tbsp soft brown sugar
	2 star anise
	300g leftover pork shoulder, shredded
	1 cinnamon stick
	1 red onion, finely sliced
	1 small carrot, peeled and cut into small chunks
	2 garlic cloves, crushed
	1/2 yellow pepper, deseeded and sliced
	1 tsp ginger purée
	1 small red chilli, deseeded and finely chopped
	1 tbsp Thai fish sauce
	1/2 lime, juiced
	TO SERVE
	Handful of fresh coriander, finely chopped

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Pork and aubergine hotpot

Name: Pork and aubergine hotpot
Yield: 2
Cuisine: Asian
Ingredients: aubergine, cut into chunks: 1; vegetable oil: 1 tbsp; soft brown sugar: 1 tbsp; star anise: 2; leftover pork shoulder, shredded: 300g; cinnamon stick: 1; red onion, finely sliced: 1; small carrot, peeled and cut into small chunks: 1; garlic cloves, crushed: 2; yellow pepper, deseeded and sliced: 1/2; ginger purée: 1 tsp; small red chilli, deseeded and finely chopped: 1; Thai fish sauce: 1 tbsp; lime, juiced: 1/2; Handful of fresh coriander, finely chopped

This is an adaptation of a BBC Good Food recipe and is perfect for using up leftover pork from a Sunday roast. The sticky caramel clings to the aubergine, which melts in the mouth and takes on a whole new flavour profile.

Features:

Cuisine:

Asian

60+ Mins
Serves 2
Easy

Ingredients

1 aubergine, cut into chunks
1 tbsp vegetable oil
1 tbsp soft brown sugar
2 star anise
300g leftover pork shoulder, shredded
1 cinnamon stick
1 red onion, finely sliced
1 small carrot, peeled and cut into small chunks
2 garlic cloves, crushed
1/2 yellow pepper, deseeded and sliced
1 tsp ginger purée
1 small red chilli, deseeded and finely chopped
1 tbsp Thai fish sauce
1/2 lime, juiced
TO SERVE
Handful of fresh coriander, finely chopped

Directions

Heat the oil in an ovenproof casserole dish and brown the aubergine, in batches if needed, for 3-4 minutes over a medium-high heat. Scoop out with a slotted spoon and set aside.
Tip the sugar into the pan and leave to caramelise slightly, then return the aubergine to the pan with the star anise, pork and cinnamon and coat in the sticky caramel.
Add the onion, carrot, pepper, garlic, ginger and chilli and cook for 5 minutes, stirring regularly.
Stir in the fish sauce and fill with enough water to come about a third of the way up the dish. Cover and place in a preheated oven at 180C for 1 hour or until the sauce has thickened.
Add the lime juice, adjust the seasoning if necessary, and scatter over the coriander. Serve with rice and a side of greens.