adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pork and lemongrass hotpot
Pork and lemongrass hotpot
0 Likes
Prep Time:
10 minutes
Cook Time:
80 minutes
Total Time:
90 minutes
Cozy up with a comforting Asian pork hotpot on cool nights.
Ingredients:
  • 36.80 gm vegetable oil
  • 800g pork shoulder, skin and excess fat removed, cut into 3cm pieces
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 4cm piece fresh ginger, peeled, grated
  • 1 large red chilli, finely chopped
  • 62.50 ml lemongrass paste
  • 65.63 gm salt-reduced soy sauce
  • 1 tsp Chinese five spice
  • 16.00 gm brown sugar
  • 765.00 gm beef stock
  • 150g green beans, trimmed, cut into 2cm lengths
  • 250g packet dried rice stick noodles
  • 250.00 ml bean sprouts
  • 1/2 small red capsicum, thinly sliced
  • 125.00 ml fresh coriander leaves
  • Lime wedges, to serve
Instructions:
  • In a large flameproof casserole dish, heat half of the oil over medium-high heat. Brown the pork in batches until golden all over, then transfer to a plate.
  • In the same dish, heat up the rest of the oil. Add in the onion, garlic, ginger, chili, and lemongrass paste. Stir and cook for 5 minutes, or until the onion softens and the mixture becomes fragrant.
  • Place the pork back in the pan, stir gently to coat. Pour in soy sauce, Chinese five spice, sugar, and stock. Cover and bring to a boil, then reduce heat to low. Simmer for 30 minutes, then uncover and continue cooking for another 30 minutes until the sauce slightly thickens and the pork is tender. Finally, add beans and cook for an additional 3 minutes until tender.
  • Bring a large saucepan of water to a boil. Cook noodles for 6 to 8 minutes until tender. Drain and toss with the pork mixture to combine.
  • Mix together bean sprouts, capsicum, and coriander leaves in a small bowl. Portion out the hotpot into serving dishes, then garnish with the sprout salad. Serve with lime wedges.

Similar Recipes