Sticky pork & pineapple hotpot recipe | Good Food
Give a warming winter stew an Asian-inspired twist with coriander, chilli and star anise, sweetened with chunks of juicy, fresh pineapple
Ingredients
- 1 tbsp vegetable oil
- 1.5kg (about 8) pork shoulder steaks, each cut into 4 thick strips
- 3 onions roughly chopped
- 4 garlic cloves thinly sliced
- small bunch coriander stalks finely chopped, leaves reserved
- 3 Thai red chillies 2 sliced, 1 left whole and pricked
- 3 star anise
- 100g dark soft brown sugar
- 2 tbsp tomato purée
- 2 tbsp fish sauce
- 600ml chicken stock
- 350g fresh pineapple cut into chunks
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