Asian pork hotpot

The hotpot - a traditional Asian dish where tender pork and fresh vegetables are baked in a delicious soy and ginger sauce.

  • 10 mins preparation
  • 1 hr 50 mins cooking
  • Serves 4
  • Print


Asian pork hotpot
  • 800 gram boneless pork shoulder, diced
  • 1 cup chinese cooking wine
  • 1/3 cup soy sauce
  • 1/4 cup firmly packed brown sugar
  • 8 clove garlic, peeled
  • 5 medium_piece fresh ginger, peeled, cut into matchsticks
  • 2 beef stock cubes
  • 1 bunch baby bok choy, quartered lengthwise
  • 1 long red chilli, thinly sliced diagonally
  • 3 cup cooked rice, to serve


Asian pork hotpot
  • 1
    Preheat oven to 180°C (160°C fan-forced). Combine pork, cooking wine, soy sauce, sugar, garlic, ginger, crumbled stock cubes and 1 cup water in a 2.5-litre (10-cup) ovenproof dish; cover. Bake for 1 hour 50 minutes or until pork is tender.
  • 2
    Remove dish from oven. Add bok choy; turn to coat in pan juices Stand, covered, for 5 minutes or until bok choy wilts. Sprinkle with chilli. Serve pork hotpot with rice.


Chinese cooking wine is in the Asian food aisle; use dry white wine if unavailable. Flavour will vary. You'll need to cook 1 1/2 cups of dry rice for this recipe.