How To Make Aubergine & Pork Hotpot
Pork is one of the most commonly cooked meats in the world and we’ve decided to put our spin into these minimal yet tasty pork recipes that will have you looking forward to every bite.
Serves:
Ingredients
- 500g pork shoulder, thinly sliced
- 2 aubergines, sliced
- 3 cloves of garlic, minced
- 1 onion, thinly sliced
- 1 red bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Chopped spring onions for garnish
Instructions
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In a large pot or dutch oven, heat the vegetable oil over medium-high heat. Add the pork slices and cook until browned. Remove the pork from the pot and set aside.
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In the same pot, add the garlic, onion, and bell pepper. Cook until the vegetables are softened.
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Add the sliced aubergines, soy sauce, oyster sauce, and brown sugar to the pot. Stir well to combine.
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In a small bowl, mix the cornstarch with a tablespoon of water to make a slurry. Add the slurry to the pot and stir.
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Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low and cover the pot. Let it cook for 30-40 minutes, or until the pork is tender and the aubergines are cooked through.
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Season with salt and pepper to taste. Garnish with chopped spring onions before serving.
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Serve hot with steamed rice or crusty bread.
Nutrition
- Calories : 350kcal
- Total Fat : 18g
- Saturated Fat : 4g
- Cholesterol : 65mg
- Sodium : 800mg
- Total Carbohydrates : 20g
- Dietary Fiber : 4g
- Sugar : 10g
- Protein : 30g
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