100 minutes
Indulge in the comforting warmth of this aromatic stew, where slow-cooked aubergines meld with succulent chunks of pork in a harmony of flavors. Infused with the essence of Asia, this dish promises a delightful experience with every spoonful.
tablespoons
Fatty Pork, cut into large chunks
0 oz
Aubergines, cut into large chunks
each
tablespoons
Star Anise
each
each
Onions, chopped
each
Fresh Root Ginger, peeled and finely sliced
0 knob
Red Chilli, deseeded and sliced
each
Coriander Bunch, leaves and stalks separated, stalks finely chopped
bunch
tablespoons
Lime, large
0 juice of
1. Preheat the Oven
Preheat your oven to 200°C (180°C fan-assisted or gas mark 6).
2. Brown the Pork
In an ovenproof sauté pan, heat 2 tablespoons of sunflower oil over medium-high heat. Brown the pork chunks until well caramelized, working in batches if necessary. Transfer the pork to a plate.
3. Sauté the Aubergines
Add the remaining tablespoon of oil to the pan and brown the aubergine chunks on all sides. Remove and add them to the pork.
4. Caramelize the Sugar
Sprinkle the muscovado sugar into the same pan and allow it to caramelize lightly.
5. Combine and Coat
Return the pork and aubergine to the pan, adding the star anise and cinnamon stick. Stir to coat them in the sticky caramel.
6. Add Aromatics
Mix in the chopped onions, sliced ginger, and half of the sliced chilli. Cook for a few minutes until the onions are softened.
7. Simmer and Bake
Stir in the finely chopped coriander stalks and pour in the Thai fish sauce. Add enough water to come up about a third of the way up the mixture. Cover the pan and bake in the preheated oven for 1 hour.
8. Finish with Citrus and Herbs
After baking, remove the dish from the oven. Season with lime juice and additional fish sauce to taste. Fold in half of the coriander leaves along with the remaining chilli slices. Garnish with the rest of the coriander leaves.
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