Aromatic chicken & pork hot pot
(Recipe by Anna Gare)
Preheat oven to 180C.
Place chicken and pork pieces into a 4-litre heavy-based casserole pot.
Pour over the stock, soy, vinegar and water.
Add the brown sugar, spring onions, garlic, ginger, chillies and spices. Scatter potatoes over the top.
Cover with baking paper and lid and bake in the oven for 1 hour.
Remove from oven to add the carrots and an even layer of cabbage on top.
Cover and bake a further half hour or until the vegies are just cooked.
Evenly distribute the vegetables into bowls and spoon over the chicken, pork and broth.
Scatter with fresh coriander leaves.
Any leftovers are delicious the next day.