Tropical Pork Hot Pot

• 500 g mince pork
• 12 cup peas
• canned chick-peas
• 13 cup dried cranberries
• 2 -3 carrots, diced
• 1 tablespoon sesame oil
• 1 teaspoon garlic, crushed
• 1 teaspoon ginger, crushed
• 2 cups fresh chicory lettuce, chopped
• 1 cup white wine
• 1 -2 eggplant, sliced chunky

1. 1-2 hours before cooking time put pork mince, crushed ginger, crushed garlic, salt, sesame oil, chick peas (pre soaked), & white wine into a large pot, mix together & set aside.
2. Start cooking the mince base adding water to ensure the mixture remains moist.
3. Once mince mixture is hot & bubbling add the rest of the ingredients.
4. Keep the mix moist but NOT wet allow the ingredients to really soak up the moist flavour of the dish.
5. Simmer for 15 to 25 minutes so the vegetable are soft but retain their shape.
6. Switch off the heat & allow the mixture to sit for ten minutes.
7. Serve with rice or rice noodles.

peas, chickpeas, cranberries, carrots, sesame oil, garlic, ginger, chicory lettuce, white wine, eggplant

Taken from www.food.com/recipe/tropical-pork-hot-pot-443369 (may not work)