michelle picker cooks

I love Vietnamese and Thai flavours so I decided to use these in a pork hot-pot.

All the ingredients went straight into the pot: pork ribs, sliced eggplant, diced shallots and garlic, finely sliced chilli, lemongrass and kaffir lime leaves, stock, fish sauce and a little sugar. I put the lid on and baked it in a moderate oven for an hour or more, until the pork was tender and pulling away from the bone.

As a contrast to the softness of this dish, I made a salad of finely sliced cabbage with julienne of carrots and snow peas, Vietnamese mint and coriander (cilantro) and lightly pickled this in some rice wine vinegar and a little sugar.