Spicy Coconut Pork and Eggplant Hot Pot

Chef Thu Nguyen,

Pho #1

The secret to chef Thu’s umami rich chicken broth lies in the addition of dried shrimp ( 1/2 to 1 cup in a large stock pot). Frozen lemongrass delivers fuss free flavour to the sauce.

Ingredients

Sauce

1 cup chicken broth

1/2 tsp chopped lemongrass

1/2 tsp satay sauce

1 tsp red curry powder

1/3 cup coconut milk

1/2 tsp fish sauce

1 Tbsp rock sugar

1 tsp garlic powder

Pork and Toppings

Oil for deep frying and wok frying

1 1/2 lbs pork ribs, pre-boiled

1/2 cup chopped broccoli

1/4 cup thinly sliced carrots

1/4 cup chopped white onion

1 1/2 cup chopped long purple eggplant 

1/4 cup chopped celery

1 tsp potato starch (or cornstarch) 

1 tsp water

Method

Item subhead

1. Make or purchase chicken broth.
2. In a deep fryer of hot oil (or air fryer) cook eggplant pieces for 2 minutes, drain and set aside.
3. Bring a pot of water to a boil and add vegetables, cooking for 1 minute to blanch. Strain and set aside.
4. In an oiled wok or saucepan over high heat, cook the pre-boiled pork ribs until golden brown.
5. Reduce the heat to medium, and add chicken broth, lemongrass, satay sauce, red curry powder, fish sauce, sugar and garlic powder. 
6. Stir in coconut milk, and simmer for another couple minutes
7. Stir in potato starch slurry (1:1 ratio starch and cold water) and simmer a few minutes to thicken. 
8. Add the blanched vegetables and simmer until they are heated thoroughly.
9. Serve in a shallow bowl or if using a cast iron hot pot, heat it on the stove 3-4 minutes before adding the stir-fry.

Yield 1 shareable serving