This delicious hotpot can be as mild or as spicy as you like. Leave out the chilli entirely if you just want the heat from the pepper, or, add more chilli for a hotter dish. Stewing for an hour ensures that the meat is tender and almost falling apart when it is time to eat. As for the vegetables, anything firm that you have leftover would work – carrots, beans, broccoli or peppers. Perhaps not something like courgette or aubergine, which could go soggy. Serve this with plenty of plain boiled or steamed rice and it enjoy with friends and family.
- 800g chopped pork shoulder
- 2tbsp groundnut oil
- 1 fresh green chilli, chopped
- 2 star anise
- 1tdbsp schezuan pepper corns (whole)
- 20g garlic, grated
- 20g ginger, grated
- 1 litre chicken stock
- 2tbsp light soy sauce
- 2tbsp dark soy sauce
- 1tbsp sugar
- 2tbsp rice vinegar
- 1tbsp hoisin sauce
- 350g vegetables such as broccoli, peppers or beans
Heat the oil in a heavy bottomed pan and brown the pork.
Add the chilli, garlic, ginger and stir well. Add the star anise and schezuan pepper followed by the soy sauce, sugar, stock, rice vinegar and hoisin sauce.
Stir well, turn the heat right down, cover and stew for 1 hour. Add chopped vegetables 10 minutes before serving and take the lid off, before enjoying with some plain boiled rice.
Ensure that the hotpot is cooked out for at least 40 minutes before serving or the meat will be chewy.