Photo: Sam Loyd
Asian aubergine & pork hotpot
12 ingredients
20 min
Serves 4
openrecipes
Slow-cooked aubergines become deliciously soft and absorb all the flavour of this fragrant Asian stew
Estimated Nutrition (whole recipe, rough)
363
Calories
30g
Protein
14g
Fat
30g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sunflower Oil | not in our table | 0 |
| Star Anise | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tbsp sunflower oil
- 750g fatty pork , such as shoulder or skinless belly, cut into large chunks
- 2 aubergines , cut into large chunks
- 2 tbsp dark muscovado sugar
- 5 star anise
- 1 cinnamon stick
- 2 onions , chopped
- very large knob fresh root ginger , peeled and finely sliced
- 1 red chilli , deseeded and sliced
- 1 bunch coriander , leaves and stalks separated, stalks finely chopped
- 2 tbsp Thai fish sauce
- juice 1 large lime
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes