Dish of the week: Pork and eggplant hot pot

Published December 11, 2008 2:55 pm

This is an archived article that was published on sltrib.com in 2008, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Chinese cuisine, like many others, takes full advantage of slow cooking with cuts of meat that would otherwise be too tough and tasteless. The hot pot ($7.55) is one ancient device.

Think of it as one of the original slow cookers: a medium-sized metal pot filled with a shiny, ochre sauce that thickly coats tender pieces of pork.

The real kicker though, is the technique's effect on the eggplant. Velvety and creamy, it seamlessly blends with the sauce and is another worthy meditation on the versatile appeal of eggplant.

Little World, 1356 S. State St., Salt Lake City; 801-467-5213. Open Su-Th, 10:30 a.m. to 10 p.m.; F-S, 10:30 a.m. to 10:30 p.m.

-- Vanessa Chang

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