Spicy Asian Eggplant and Pork Hotpot

• sunflower oil↗3 ст. л. tbsp
• fat pork↗750г g

  for example, neck or boneless brisket, cut into large pieces

• eggplant↗2

  cut into large pieces

• dark muscovado sugar↗2 ст. л. tbsp
• star anise5
• cinnamon stick↗1
• onion↗2

  sliced

• fresh ginger root↗дуже великий корінь

  peeled and thinly sliced

• red chili↗1

  seedless, sliced

• coriander bunch↗1

  leaves and stems separated, stems finely sliced

• Thai fish sauce↗2 ст. л. tbsp
• large lime↗сік 1 шт.

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (convection 180 °C, gas 6). In an oven‑proof skillet heat 2 tbsp of oil and sear the pork until golden brown, working in batches; then remove the meat.

2. 2

   Add the remaining oil, place the eggplant pieces and fry them on all sides until golden, then also remove and set aside with the meat.

3. 3

   Sprinkle sugar into the skillet and let it caramelize slightly, then return the pork and eggplant, add star anise and cinnamon stick, and let everything become coated with aromatic caramel.

4. 4

   Add the sliced onion, ginger and half of the chili, cook for a few minutes, stirring, until the onion becomes translucent.

5. 5

   Stir in the coriander stems, pour in the Thai fish sauce and enough water for the liquid to rise to about one‑third of the skillet’s height. Cover with a lid and place in the preheated oven without stirring for 1 hour.

6. 6

   After baking, remove the skillet, add lime juice and, to taste, a little more fish sauce, and stir.

7. 7

   Add half of the coriander leaves and the remaining chili, stir once more and sprinkle with the remaining coriander leaves. Serve hot, enjoying the tender meat and soft eggplant in the fragrant sauce.