Tuesday, 8 January 2008

Chinese pork and aubergine hotpot


This is loosely based on a dish I love ordering at a local chinese: quite spicy but with a real depth of flavour. It went down a treat tonight!

Chinese pork & aubergine hotpot

Serves 4

1 lemongrass stalk
3 garlic cloves
1 large onion
1 inch piece of ginger
2 birds eye chillis
1 red chilli
1 tsp coriander seeds
1 tep cumin seeds
1 tsp tumeric

Chop all the above finely and combine. You can do this with a knife, pestle and mortar or food processor. If using a food processor, grind the spices first. I use a pestle & mortar because, in my humble opinion, it gives the best flavour. Set to the side.

1lb pork
2 tsp 5 spice
3 tbsp soy sauce
2 tbsp white/palm sugar
Zest 1 lime
2 aubergines

Chop/mince the pork finely. Combine with soy, sugar, spice and lime in a bowl.
Chop aubergines.

Heat 1 tbsp oil in a pan (I use groudnut). Fry your spice blend for a few minutes until fragrant. Add pork.
Use chinese cooking wine to scrape off the bits stuck to the pan. Cover with 150ml stock/water, and cook for 20 minutes.

Check for seasoning, add the juice of the lime zested earlier. Garnish with chopped spring onions and coriander leaves.


I served mine with plain rice and steamed brocolli.

1 comment:

shot in the arm said...

What is an aubergine?
love ya!