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Spicy pork, black bean and eggplant hot pot

Spicy pork, black bean and eggplant hot pot

Total Time
1 hr
15 min
45 min
Casseroled pork with black bean and eggplant is heart-warming, rich and strong on flavour; a perfect winter’s night dish.


Olive oil

1 tbs


1 medium, cut into 2cm pieces

Red onion

1 medium, finely chopped


2 stick(s), thinly sliced


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Dried chilli flakes

½ tsp

Lean pork mince

500 g

Black bean sauce

2 tbs, garlic variety

Choy sum

2 bunch(es), chopped


  1. Preheat oven to 180°C or 160°C fan-forced. Heat half the oil in a large flameproof casserole dish over high heat. Cook eggplant, stirring, in batches, for 2–3 minutes or until browned. Transfer to a plate.
  2. Reduce heat to medium. Add remaining oil to dish. Cook onion and celery, stirring, for 5 minutes or until softened. Add garlic, ginger and chilli and cook, stirring, for 30 seconds or until fragrant. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.
  3. Return eggplant to pan with black bean sauce and 1 cup (250ml) water. Bring to the boil. Bake, covered, for 30 minutes or until pork mixture is thick and eggplant is very tender.
  4. Meanwhile, boil, steam or microwave choy sum until tender. Drain. Serve hotpot with choy sum.


SERVING SUGGESTION: Choy sum and egg noodles. TIP: Black bean garlic sauce is available from the Asian section of most supermarkets or from Asian grocery stores.