Spicy Eggplant and Pork Hot Pot

Name: Spicy Eggplant and Pork Hot Pot
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons oil; 1 medium eggplant, cut into 2 cm cubes (200g); 500 g pork mince; 2 tablespoons chili-garlic sauce; 1 teaspoon ginger, finely grated; 4 spring onions, finely chopped; 2 cups chicken stock; 2 tablespoons soy sauce; 2 tablespoons cornflour; 1 teaspoon caster sugar

⏱ 20 mins 🍽 4 serving(s) 🏷 Pork

This pork hot pot is a speedy, satisfying meal. Cubes of eggplant are first fried until tender, then combined with seasoned pork mince. A simple sauce made from chicken stock, soy, and cornflour creates a glossy, thickened coating. The dish gets its distinctive kick from chilli-garlic sauce and fresh ginger. It's designed to be served over steamed white rice for a complete dinner.

Ingredients

3 tablespoons oil
1 medium eggplant, cut into 2 cm cubes (200g)
500 g pork mince
2 tablespoons chili-garlic sauce
1 teaspoon ginger, finely grated
4 spring onions, finely chopped
2 cups chicken stock
2 tablespoons soy sauce
2 tablespoons cornflour
1 teaspoon caster sugar

Method

Warm the oil in a heavy casserole dish or saucepan.
Fry the eggplant cubes for 4 min, turning them frequently.
Transfer the cooked eggplant to a paper towel. Pour out the oil, leaving just 1 tablespoon in the pan.
Add the pork mince, chilli-garlic sauce, ginger, and spring onions to the pan. Cook for 3-4 min, breaking up the meat as you stir.
In a separate bowl, mix the chicken stock with the soy sauce, cornflour, and caster sugar. Pour this into the pan along with the eggplant. Turn off the heat but leave the pan on the hob, stirring briskly for 2-3 min until the sauce thickens.
Enjoy the hot pot alongside steamed white rice.

Nutrition (per serving)

Sodium749900 mg

Recipe details

CategoryPork

Authormelting pot