Spicy Eggplant and Pork Hot Pot
Experience the bold, comforting flavors of this Spicy Eggplant and Pork Hot Pot, a perfect balance of heat, umami, and satisfying textures. Featuring tender Japanese or Chinese eggplants and savory ground pork, this one-pot dish is infused with aromatic garlic, ginger, and a kick of red chili paste for irresistible depth. Simmered in a flavorful broth of soy sauce, mirin, and chicken stock, and thickened to perfection with a light cornstarch slurry, this recipe is as hearty as it is flavorful. Topped with fresh green onions and optional cilantro for a refreshing contrast, it's effortlessly customizable—serve it with steamed rice to soak up the rich, spicy sauce. Perfect for cozy weeknight meals or impressive dinners, this hot pot will keep you coming back for more!
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Recipe Information
Ingredients
- 2 medium eggplant (Japanese or Chinese variety preferred)
- 300 grams ground pork
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red chili paste (e.g., doubanjiang or sambal oelek)
- 3 tablespoons soy sauce
- 3 cups chicken or vegetable stock
- 2 tablespoons mirin or cooking rice wine
- 1 teaspoon sugar
- 3 green onions, sliced
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 2 tablespoons fresh cilantro (optional, for garnish)
- 4 cups cooked rice (optional, for serving)
Instructions
Wash and cut the eggplants into bite-sized pieces. If desired, soak the eggplant in salted water for 10 minutes to remove any bitterness, then drain and pat dry.
Heat a large pot or deep pan over medium-high heat and add 2 tablespoons of vegetable oil.
Add the minced garlic and ginger to the hot oil and sauté for 1-2 minutes until fragrant.
Stir in the ground pork and cook, breaking it up with a spoon, for 5-6 minutes or until it is browned and fully cooked.
Add the red chili paste and cook for another 1-2 minutes to let the flavors meld.
Stir in the soy sauce, chicken or vegetable stock, mirin, and sugar. Mix well and bring the mixture to a simmer.
Add the eggplant pieces to the pot and stir to coat them with the sauce. Cover the pot and let it simmer for 10-12 minutes, or until the eggplant becomes tender.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually stir the slurry into the hot pot to thicken the sauce. Cook for an additional 2-3 minutes.
Taste and adjust the seasoning as needed with additional soy sauce or chili paste, depending on your heat preference.
Top the hot pot with sliced green onions and optional fresh cilantro for garnish.
Serve the spicy eggplant and pork hot pot immediately, with cooked rice on the side if desired.
Nutrition Facts
Calories |
2525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 5523 mg | 240% | |
| Total Carbohydrate | 296.3 g | 108% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 40.3 g | ||
| Protein | 114.8 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1943 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
