Asian Aubergine Pork Hotpot Recipes

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CHINESE PORK & VEGETABLE HOT POT



Chinese Pork & Vegetable Hot Pot image

I love this crockpot recipe. Even the cheapest cuts of pork will work here! Recipe is from Eating Well magazine.

Provided by Pinay0618

Categories     Pork

Time 6h40m

Yield 6 serving(s)

Number Of Ingredients 17

2 cups baby carrots
2 medium turnips (8 ounces total)
2 1/4 lbs boneless pork shoulder, trimmed and cut into 1 1/2-inch chunks
1 bunch scallion, sliced, white and green parts separated
1 (14 ounce) can reduced-sodium chicken broth
1/2 cup water
1/4 cup reduced sodium soy sauce
3 tablespoons dry sherry
4 teaspoons brown sugar
2 tablespoons minced fresh ginger
1 tablespoon rice vinegar
2 -4 teaspoons chinese chili-garlic sauce
4 garlic cloves, minced
1 star anise, pod or 1 teaspoon anise seed
1 cinnamon stick
4 teaspoons cornstarch mixed with 2 tablespoons water
2 tablespoons toasted sesame seeds, for garnish

Steps:

  • Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
  • Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.

Nutrition Facts : Calories 532, Fat 37.2, SaturatedFat 12.4, Cholesterol 120.9, Sodium 558.1, Carbohydrate 15.5, Fiber 3.6, Sugar 7.6, Protein 32.5

SPICY EGGPLANT AND PORK HOT POT



Spicy Eggplant and Pork Hot Pot image

Make and share this Spicy Eggplant and Pork Hot Pot recipe from Food.com.

Provided by melting pot

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • Heat oil in a heavy based casserole dish or saucepan over high heat.
  • Cook eggplant for 4 min, stirring often.
  • Place eggplant on paper towel. Then drain all but 1 tBsp oil from pan.
  • Cook pork mince, chilli-garlic sauce, ginger and spring onions for 3-4 min, sitrring often.
  • Combine chicken stock, soy sauce, cornflour and caster sugar in a small bowl. Add to pan with eggplant, turn heat off but don't remove the pan, and quickly stir for 2-3 min until sauce is thickened.
  • Serve with steamed white rice.

Nutrition Facts : Calories 524.5, Fat 38.6, SaturatedFat 11.6, Cholesterol 93.8, Sodium 749.9, Carbohydrate 17.8, Fiber 5.5, Sugar 6.7, Protein 27.1

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