Spicy Eggplant and Pork Hot Pot Recipe – Simply Delicious
This Spicy Eggplant and Pork Hot Pot Recipe that I’m about to share with you is truly one of my favorites. It’s a delicious and healthy recipe that packs a punch of flavors, perfect for anyone who craves something spicy and hearty. Whether you’re familiar with Southeast Asian cuisine or not, this dish is sure to delight your taste buds with its robust aroma and complexity.
If you’re looking for a healthier WW recipe, this eggplant hot pot is a great choice. It’s packed full of fresh vegetables, lean protein, and flavor-packed sauces that are sure to satisfy your cravings without sabotaging your weight loss goals. Plus, this dish is versatile enough to accommodate any dietary restrictions or preferences.
As a chef specializing in Vietnamese and Asian cuisine, I’m always on the hunt for delicious and healthy recipes that are easy to make at home. This spicy eggplant and pork hot pot recipe fits the bill perfectly – it’s simple enough for even novice home cooks but impressive enough to serve at a dinner party.
So if you’re ready to dive into the world of eggplant hot pot and tantalize your taste buds with the dynamic flavors of szechuan eggplant, spicy pork black bean, or yu xiang qie zi, then let’s get started! Whether you’re cooking for one or serving a crowd, this hot pot recipe will surely become a staple in your repertoire.
Why You’ll Love This Recipe
Do you ever get bored of the same old recipes? Do you crave some excitement and flavor in your meals? Look no further than this Spicy Eggplant and Pork Hot Pot Recipe.
Not only is this dish packed with bold flavors and textures, but it’s also a healthy recipe that you can feel good about indulging in. Whether you’re trying to eat healthier or just looking for a new dish to add to your meal repertoire, this recipe is sure to please.
The combination of tender eggplant, savory minced pork, and spicy garlic sauce takes your taste buds on a journey with every bite. The black bean and soy sauces add depth to the flavors, while spring onions add a fresh burst of greenery.
But that’s not all – this recipe is incredibly versatile. You can swap out the eggplant for other vegetables such as mushrooms, bell peppers or even tofu to suit your personal taste. Plus, you can adjust the level of spiciness to your liking by adding more or less chili garlic sauce.
What’s more, this recipe is easy to make and ready in just 45 minutes. It’s perfect for busy weeknights when you want something tasty and filling without spending hours in the kitchen.
So whether you’re looking for a healthier WW recipe or just want to try something new, this Spicy Eggplant and Pork Hot Pot Recipe is sure to satisfy your cravings and leave you feeling satisfied. Trust me; once you’ve tried it, you’ll wonder how you ever lived without it.
Ingredient List
Here are the ingredients you will need to cook this delicious spicy eggplant and pork hot pot recipe:
Meat and Vegetables
- 1 lb minced pork
- 2 Chinese eggplants
- 5 oz button mushrooms
- 4 spring onions
- 4 cloves of garlic
- 1 inch piece of ginger
Sauces and Seasonings
- 3 tbsp soy sauce
- 2 tbsp caster sugar
- 1 tbsp cornflour
- 2 tbsp chili garlic sauce
- 1 tsp Szechuan peppercorns
- 2 tbsp dark soy sauce
You can easily find these ingredients at your local grocery store or Asian market. Note that the Chinese eggplant is different from regular eggplant, it is long and slender with tender skin and a slightly sweeter flavor.
The Recipe How-To
Now that we’ve got our ingredients together, it’s time to start cooking this Spicy Eggplant and Pork Hot Pot. Trust me when I say that the end result will be well worth your effort.
Preparing the eggplants
First, we’ll need to prepare the eggplants. Cut them into large chunks and set them aside in a bowl of cold water to prevent them from browning.
Preparing the pork
Next, let’s deal with the pork. Heat 1 tablespoon of oil on high heat in a wok or deep skillet. Add the ground pork and stir-fry until it turns brown.
Adding flavorings
Once your pork is cooked through, add the chopped garlic, ginger and chili garlic sauce to the mix. Cook for another 30 seconds or so to allow the flavors to meld.
Putting everything together
Now it’s time to assemble our hot pot! Add in those soaked eggplant chunks along with soy sauce, caster sugar, dark soy sauce, and spicy garlic sauce. Give everything a good stir-fry on high heat.
Adding liquid
We’ll need some liquid to create a broth for this hotpot. Pour enough water into the wok until it reaches just beneath the top layer of food.
Cooking time
Allow the hotpot recipe to come to a boil before turning down the heat to medium-low. Cover with a lid and let everything simmer for about 15-20 minutes until the eggplants are fully cooked through.
Garnishing time
Once you’re happy with the texture of your eggplants and pork, turn off the heat and sprinkle some freshly chopped spring onions on top. Serve immediately with steaming white rice or some other carb of your choice.
There you have it folks — my take on a spicy eggplant and pork hot pot recipe that’s both healthy and flavorful. Enjoy!
Substitutions and Variations
When it comes to cooking, there’s always room for experimentation and making tweaks to suit your taste. Here are some substitutions and variations you can try for this Spicy Eggplant and Pork Hot Pot Recipe:
– Protein: If you’re not too fond of pork, you can substitute it with ground chicken or beef. For a vegetarian option, you can try adding firm tofu or sliced seitan.
– Eggplant types: The recipe calls for Chinese eggplant, but you can also use Japanese eggplant or Thai eggplant. Just keep in mind that different varieties may require slight adjustments to cooking time and texture.
– Spice level: If you’re not a fan of spicy food, you can dial down the heat by reducing the amount of chili garlic sauce or omitting the Szechuan peppercorns entirely. On the other hand, if you’re a spice fiend, feel free to add more chili sauce or sprinkle some red pepper flakes for an extra kick.
– Vegetables: You can switch up the vegetables in this dish depending on what’s in season or what you have on hand. Some options include mushrooms, sliced bell peppers, baby bok choy, snow peas, or sliced zucchini.
– Sauce variations: Instead of using chili garlic sauce for a spicy kick, you can try yu xiang qie zi (鱼香茄子), a popular sauce in Sichuan cuisine made with garlic, ginger, soy sauce, vinegar, sugar, and fermented bean paste. Other sauce variations you can try include black bean sauce or oyster sauce.
Remember that cooking is all about having fun and discovering new flavors. Don’t be afraid to make adjustments and see how they turn out!
Serving and Pairing
Now that you’ve made this delicious and spicy eggplant and pork hot pot, you’ll want to know what to serve it with. This dish can be a meal on its own, but it’s also perfect for sharing. Serve this hot pot with steamed rice or noodles to soak up all the flavorful broth.
If you’re looking for a lighter option, serve it with some Asian-inspired salads such as the Vietnamese green papaya salad or the Chinese cabbage and carrot salad. These refreshing side dishes will balance out the heat of the hot pot and add some crunch to your meal.
To pair with the spices in this dish, choose a sparkling wine like Prosecco or Cava. Alternatively, an off-dry Riesling or Gewürztraminer will complement the sweetness of the eggplant and balance out the heat from the chili garlic sauce.
For beer lovers, a wheat beer or Belgian-style saison will work well with the spices in this dish. If you prefer something stronger, try pairing this hot pot with a light-bodied red wine such as Pinot Noir.
Remember to have plenty of napkins and water on hand as things might get spicy!
Make-Ahead, Storing and Reheating
As with many stews and one-pot meals, this Spicy Eggplant and Pork Hot Pot recipe is great for making ahead. In fact, I often think it tastes better on the second day once all of the flavors have had time to meld together!
To prepare this dish in advance, follow the recipe as instructed and allow it to cool completely before storing it in an airtight container in the refrigerator for up to 3 days. When ready to serve, simply reheat on the stove or in the microwave until heated through.
If you have any leftovers, store them in the fridge for up to 2 days or freeze them for up to a month. To reheat from frozen, thaw in the refrigerator overnight and then reheat on the stove or microwave until piping hot.
One thing to keep in mind is that because this dish has some delicate ingredients like eggplant and tofu, it won’t keep quite as well as sturdier dishes like soups or stews. The texture may become a bit mushy upon reheating, but the flavor will still be delicious.
Pro tip: If you plan to make this dish ahead of time or store leftovers, I recommend undercooking the eggplant slightly so that it retains some of its texture upon reheating.
Tips for Perfect Results
When cooking the Spicy Eggplant and Pork Hot Pot recipe, there are some key tips to follow for the perfect result. Here are some tips that I’ve learned from experience and personal experimentation:
1. Use high heat: When stir-frying the pork and eggplant, it’s important to use high heat to get a nice char on the vegetables and meat. This will help to develop flavor and add depth to the dish.
2. Cut ingredients in large chunks: Cutting the eggplant and pork into large chunks will give them more surface area for browning and help prevent overcooking. Additionally, large chunks of ingredients make for a more rustic and hearty hot pot.
3. Choose the best eggplant: It’s essential to choose the right type of eggplant for this dish. Chinese or Japanese eggplants work best because they are less bitter than regular eggplants and have a thinner skin that cooks faster.
4. Balance spicy with sweet: The hot pot recipe calls for spicy garlic sauce and chili garlic sauce, but you can also add a touch of sweetness with caster sugar. This creates a nice balance of flavors that complements the spices well.
5. Don’t skip cornflour: Mixing cornflour with water creates a thickened sauce that coats the vegetables and pork perfectly. The cornflour helps to hold everything together in a cohesive mixture.
6. Use dark soy sauce for depth of flavor: Dark soy sauce has a rich molasses-like flavor that adds depth to the dish. Use it in combination with light soy sauce, which is saltier, for a well-rounded taste.
7. Let it simmer: Once you have all your ingredients in your clay pot or casserole dish, let it simmer for at least 30-45 minutes on low heat to allow all flavors to meld together beautifully.
By following these tips, you can ensure your Spicy Eggplant and Pork Hot Pot turns out perfectly every time.
Bottom Line
In conclusion, I highly recommend trying out this Spicy Eggplant and Pork Hot Pot recipe. Its unique blend of flavors and textures make for a delicious and satisfying meal that is sure to impress your taste buds. Whether you are a fan of Asian cuisine or just looking for a new recipe to add to your collection, this dish is well worth the effort.
With its versatile ingredients and simple preparation, there is plenty of room for experimentation and variation to suit your personal tastes. So go ahead and make it your own! And if you’re worried about the spice level, simply adjust the amount of chili garlic sauce to suit your preferences.
Not only is this hot pot recipe delicious, it’s also healthy and easy to make at home. You won’t have to worry about consuming any artificial preservatives or additives, as you’ll know exactly what’s going into your food.
In addition, this recipe can easily be made ahead of time and stored for later consumption, making it perfect for busy weeknights or meal prep. Simply reheat the leftovers in a microwave or on the stove top for a quick and tasty lunch or dinner.
Overall, this Spicy Eggplant and Pork Hot Pot recipe is a winner. Its bold flavors, healthy ingredients, and simplicity make it an excellent choice for anyone looking to expand their culinary horizons. So what are you waiting for? Grab some eggplants and ground pork today and start cooking up this amazing dish!
Spicy Eggplant and Pork Hot Pot Recipe
Ingredients
- 3 tablespoons oil
- 1 medium eggplant, cut into 2 cm cubes (200g)
- 500 g pork mince
- 2 tablespoons chili-garlic sauce
- 1 teaspoon ginger, finely grated
- 4 spring onions, finely chopped
- 2 cups chicken stock
- 2 tablespoons soy sauce
- 2 tablespoons cornflour
- 1 teaspoon caster sugar
Instructions
- Heat oil in a heavy based casserole dish or saucepan over high heat.
- Cook eggplant for 4 min, stirring often.
- Place eggplant on paper towel. Then drain all but 1 tBsp oil from pan.
- Cook pork mince, chilli-garlic sauce, ginger and spring onions for 3-4 min, sitrring often.
- Combine chicken stock, soy sauce, cornflour and caster sugar in a small bowl. Add to pan with eggplant, turn heat off but don't remove the pan, and quickly stir for 2-3 min until sauce is thickened.
- Serve with steamed white rice.
Add Your Own Notes
Nutrition
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