Pork & Yellow Squash Hotpot


I first made this dish while on Stage 2 GAPS intro.  It is such a simple gorgeous meal that it is now a regular in our house. I have made it in the morning and left all day in the slow cooker or made quickly within one hour of serving on the stove. It’s very easy, full of healing ginger, garlic, broth, coriander and plenty of fat. According to Dr Natasha Campbell-McBride, the more fat the patient consumes the faster they will heal.


500g Pork Belly
2 med brown onions
4 yellow squash
10 med garlic
5cm piece of fresh ginger
1 bunch of fresh coriander (optional)
2 Tbsp of pork or poultry fat
½ Tbsp bi carb soda
3 cups of pork or poultry broth


Chop pork belly into 1cm chunks (keep skin on).
Toss pork in bi carb soda to tenderise, leave 5 mins.
Peel and finely dice onions, chop squash into wedges. Peel and finely chop ginger, coriander roots and garlic.
In a large fry pan or casserole dish fry onion, coriander roots and pork in fat until pork is sealed.
Add remaining ingredients (except coriander leaves) and bring to boil while scraping clean sides of pan.
Transfer to slow cooker (or oven at 130 deg C) and cook on low for 3 hours, or until sauce is thickened. If not thickened in time, transfer to fry pan and reduce.
Roughly chop coriander leaves and stir through hotpot.
Serve with cauli rice (see related recipe) and greens.