Spicy pork and mushroom hotpot

1 Lightly spray a large ovenproof saucepan with olive oil and heat over medium-high heat. Add half the pork and cook, stirring, for 5 minutes or until browned. Transfer to a bowl. Repeat with remaining pork.

2 Return all pork to pan. Add eschalots, garlic, lemongrass and half the chilli, stirring to coat. Add soy sauce, Chinese five spice, 1 cup water and stock, then cover and bring to the boil. Reduce heat to low and simmer, covered, for 40 minutes.

3 Remove lid and cook for a further 30 minutes. Add courgettes and mushroom and cook, uncovered, for 10–15 minutes or until sauce has thickened
and vegetables are tender.

4 Meanwhile, cook choy sum and sugar snap peas in a saucepan of boiling water for 1 minute. Using a slotted spoon, transfer to hot pot, stirring to combine. Sprinkle remaining chilli over hotpot and serve with lime wedges on the side.