This hotpot doesn’t have a simmering broth but that doesn’t mean it’s not best served while piping hot! The ground pork and chunks of eggplants in this dish absorb the flavorful sauce that is made spicy and earthy from the Chinese chilli bean paste (toban djan).
Spicy Minced Pork And Eggplant Hotpot Recipe
Spicy Minced Pork And Eggplant Hotpot Ingredients
- 2 pieces eggplants
- 1/2 kilogram ground pork
- 2 teaspoons ginger peeled, minced
- 1 tablespoon chinese cooking wine (Shaoxing wine)
- 3 tablespoons cooking oil divided
- 2 stalks green onions sliced
- 1 thumb-sized ginger peeled, minced
- 2 tablespoons Chinese chilli bean sauce (toban djan) or as desired
- 2 tablespoons Light soy sauce
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- Salt as needed, to taste
- cilantro leaves for garnish
- 4 cloves Garlic minced
- Remove the ends of the eggplants and cut into small cubes (with skin on). Transfer them into a large bowl filled with water, add a pinch of salt, and soak for 10 minutes. Make sure the eggplants are well soaked. Set aside. Drain completely.
- Marinate ground pork with minced ginger, salt, and Chinese cooking wine in a medium bowl. Set aside.
- Heat 2 tablespoons oil in a wok and fry the eggplants for 10 minutes until the eggplants become soft. Transfer the eggplants to a plate.
- Add marinated pork and stir fry until color changes to white. Transfer onto the plate with the eggplants.
- Add and heat remaining 1 tablespoon oil and fry green onion, garlic, ginger, and chili paste until aromatic. Return the eggplants along with fried ground pork, soy sauce, sugar, and sesame oil. Stir and mix well.
- Garnish with cilantro, and serve hot.