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Aromatic Mt Barker Chicken and Pork Hot Pot by Anna Gare

Aromatic Mt Barker Chicken and Pork Hot Pot by Anna Gare

Difficulty: Easy
Season: Winter

How to

  1. Preheat oven to 180 degrees
  2. Place chicken and pork pieces into a 4 litre heavy based casserole pot
  3. Pour over the stock, soy, vinegar and water 
  4. Add the brown sugar, spring onions, garlic, ginger, chili and spices.
  5. Scatter potatoes over the top.
  6. Cover with baking paper and lid and bake in the oven for 1 hour.
  7. 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 veggies are just cooked

To Serve

Serve in bowls evenly distributing all the vegetables and then spooning over the chicken, pork and broth and scatter with fresh coriander leaves. 

Any left overs are delicious the next day.

Follow along with Anna Gare via this video.

500g Mt Barker Chicken thighs, cut in half
500g Plantagenent Pork or Linley Valley Pork belly pieces, cut in half
500mls chicken stock
1/2 cup salt-reduced soy sauce
1/2 cup rice vinegar
1/2 cup water
1 tablespoon brown sugar
6 spring onions, sliced
4 garlic cloves, peeled thinly sliced
2cm nob of ginger, peeled and thinly sliced
1 to 2 red chili, sliced
1 teaspoon whole black peppercorns
1 teaspoon whole white peppercorns
1 pinch of  salt (lake Deborah salt)
2 to 3 star anise
1 stick cinnamon
8  potatoes, sliced into 2cm pieces (approx. 650gms)
1 bunch baby carrots, peeled
½ small savoy cabbage, cut into 4 wedges
Fresh coriander for serving