inthekitchen
Spicy Coconut Pork and Eggplant Hot Pot
The secret to chef Thu ’ s umami rich chicken broth lies in the addition of dried shrimp ( 1 / 2 – 1 cup in a large stock pot ). Frozen lemongrass , purchased from Young ’ s Grocery 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
ciao ! / feb / mar / two thousand twenty-four 13