Asian Aubergine Pork Hotpot Recipes

Steps:

• Heat oven to 150C/130C fan/gas 2. Heat a large casserole dish, toast the star anise and cinnamon until fragrant, then scoop out of the dish. Add the oil, then brown the beef in batches (be careful not to overcrowd the pan). Set the meat aside on a plate.
• Add the rest of the ingredients (except for the aubergine) to the casserole dish, stir well and bring to the boil. Add the spices and meat back in, skim off any fat that comes to the surface, then cover the casserole and cook in the oven for 2 hrs.
• Remove the lid, add the aubergine, and give everything a good stir, then return to the oven and cook for 1 hr uncovered until the aubergine and meat are tender. Rest until cool enough to eat. Scatter over the coriander and sliced red chilli, then serve with rice.

Steps:

• Cut unpeeled eggplant into 3/4" by 3/4" by 2" sticks.
• Place strips in a colander, sprinkle with salt and toss to coat.
• Let drain for 30 minutes.
• Rinse.
• Squeeze to remove water.
• Mix first 5 ingredients in a bowl.
• In a skillet or wok heat the oil.
• Add the eggplant, garlic and ginger.
• Stir fry over high heat for 3 minutes.
• Add sauce and stir well.
• Reduce heat to medium low, simmer 15 minutes.
• Gradually turn up heat.
• Cook until sauce is reduced to a thick glaze.
• Garnish with sesame seeds.
• Serve immediately.