PORK & VEGETABLE HOTPOT
Try this Pork & Vegetable Hotpot for Dinner.
for 6 servings
2 tablespoons extra virgin olive oil
1 medium brown onion, coarsely diced
2 cloves garlic, crushed or minced
500gm lean diced pork leg/ shoulder / belly
1 tablespoon oyster sauce
2 tablespoons salt-reduced sou sauce
1 Bay leaf
2 tablespoons fresh ginger chopped
fresh coriander to garnish
1 stalk celery, chopped
350gm pumpkin, coarsely chopped
2 medium zucchini, coarsely chopped
1 small sweet potato, coarsely chopped
200gm chopped brocolli
100gm fresh spinach leaves
400gm canned salt-reduced diced tomatoes
500ml salt-reduced chicken stock
30gm corn starch (mix with 100ml water)
Ina pan, heat oil over medium-High heat for one minute. Add onion and garlic and cook until lightly browned. Add diced pork and cook until browned.
Add ginger, bay leaf, celery, pumpkin, sweet potato. Stir to combine.
Add diced tomatoes and chicken stock, soy sauce & oyster sauce. bring to boil then reduce heat to simmer for 30 minutes.
Add Zucchini, broccoli & simmer for another 3 mins. Adjust seasoning- salt & pepper. Some chilli can be added for more spice. Mix in baby spinach.
Serve in warm bowl & garnish with fresh Coriander.