Chilli Pork Hot Pot

Chilli Pork Hot Pot

with Baby Spinach and Chilli-Garlic Oil

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Get ready for a spicy, feisty bowl of the good stuff tonight. This warming hot pot is jam packed with tasty flavours and you can make it as spicy as you like.

Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
serving amount


brown onion

1 bunch

spring onions


long red chilli

1 knob


4 clove


1 sachet

sesame seeds


1 packet

pork mince

½ sachet

Chinese five spice

(May be presentGluten)

1 cube

chicken stock

1 bag

baby spinach leaves

2 packet

ramen noodles

(ContainsGlutenMay be presentEgg, Soya)

Not included in your delivery

2 tbs

olive oil

1 tsp

sesame oil


3 cup

boiling water

1.5 tbs

soy sauce (or gluten free tamari soy sauce)

(ContainsSoya, Gluten)
Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2830 kJ
Fat34 g
of which saturates7.4 g
Carbohydrate46.3 g
of which sugars5.7 g
Protein42.2 g
Sodium568 mg
The average adult daily energy intake is 8700 kJ
Chopping board

Put a kettle of water on to boil (check ingredients list for amount). Bring a medium saucepan of salted water to the boil. Finely slice the brown onion. Peel and finely grate the ginger. Peel and crush the garlic. Finely slice the long red chilli (remove the seeds if you don’t like heat!). Finely slice the spring onion.


Heat a large saucepan over a medium-high heat. Add the sesame seeds and toast, stirring, for 3 minutes, or until golden. Remove from the pan and set aside. Add 1/4 of the olive oil, the sesame oil and the pork mince and cook, breaking up with a wooden spoon, for 5 minutes, or until browned. Remove from the pan and set aside. Toasting sesame seeds before adding them as a garnish to the hot pot boosts flavour and adds extra crunch.


Add 1/4 of the olive oil and the brown onion to the same pan on medium-high heat and cook for 5 minutes, or until softened. Add the ginger, 1/4 of the garlic and the Chinese five spice. Cook for 1-2 minutes, or until fragrant. Add the crumbled chicken stock cube, boiling water and salt-reduced soy sauce. Simmer for about 3 minutes to allow the flavours to infuse.


Meanwhile, heat a small saucepan over a medium heat. Add the long red chilli, the remaining garlic and the remaining olive oil and cook for 4 minutes, or until the chilli and garlic are soft and fragrant.


Add the ramen noodles to the saucepan of boiling water and cook for 3 minutes or until soft. Drain and rinse under cold water. Add the drained noodles and the baby spinach leaves to the broth and season to taste with salt and pepper.


Divide the noodles, baby spinach leaves and broth between bowls and top with Chinese pork. Sprinkle with sesame seeds and spring onion. Drizzle over the chilli-garlic oil (if using).