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Slow-cooked pork, cider & sage hotpot

Slow-cooked pork, cider & sage hotpot served in a casserole pot

Slow-cooked pork, cider & sage hotpot

Name: Slow-cooked pork, cider & sage hotpot
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 6
Ingredients: 4 tbsp olive oil plus a little extra; 1kg diced pork shoulder; 20g butter cubed, plus a little extra; 4 leeks trimmed and thickly sliced; 4 garlic cloves crushed; 3 tbsp plain flour; 500ml dry cider; 400ml chicken stock; 2 bay leaves; ½ small bunch parsley finely chopped; small bunch sage leaves picked, 5 left whole, the rest chopped; 200ml single cream; 400g Maris Piper or King Edward potatoes; 400g sweet potatoes

Anna Glover

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Serves 6

More effort

Prep: 40 mins

Cook: 3 hrs

A star rating of 4.8 out of 5.195 ratingsRate

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Warm up as the cold nights set in with this glorious hotpot, with slow-cooked pork cooked in cider and sage. It's topped with a crispy layer of potatoes

Freezable

Egg-free

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

4 tbsp olive oil

plus a little extra
1kg diced pork shoulder
20g butter

cubed, plus a little extra
4 leeks

trimmed and thickly sliced
4 garlic cloves

crushed
3 tbsp plain flour
500ml dry cider
400ml chicken stock
2 bay leaves
½ small bunch parsley

finely chopped
small bunch sage

leaves picked, 5 left whole, the rest chopped
200ml single cream
400g Maris Piper or King Edward potatoes
400g sweet potatoes

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Nutrition: Per serving

kcal644
fat35g
saturates14g
carbs39g
sugars13g

low
fibre8g

high
protein35g

high
salt0.6g

Method

step 1

Heat half of the oil in a deep ovenproof frying pan, or flameproof casserole dish, and fry the pork pieces over a medium high heat in batches until seared all over, then transfer to a plate. Add another 1 tbsp oil to the pan, if you need to, while you’re cooking the batches. Once all the pork is seared, transfer to a plate and set aside.
step 2

Add another 1 tbsp oil to the pan with a little butter and fry half the leeks with a pinch of salt for 10 mins until tender. Add the garlic, fry for a minute, then stir in the flour.
step 3

Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. Add the stock, bay leaves and seared pork, then simmer, half-covered with a lid for 1-1½ hrs until the meat is just tender (it will later cook to the point of falling apart in the oven). Can be prepared a day ahead.
step 4

Heat the oven to 200C/180C fan/gas 6. Simmer uncovered for a few minutes to reduce the sauce, if you need to – it shouldn’t be too liquid or the potatoes will sink into the sauce. Stir in the parsley, chopped sage, remaining leeks, and the cream, then season well.
step 5

Peel both types of potatoes and cut into slices 2mm thick, by hand or using a mandoline. Alternate layers of potato and sweet potato in circles over the pie, or randomly, if you prefer. Dot the cubed butter over the top and bake for 1-1½ hrs until the potato is tender. Nestle in the whole sage leaves, brushed in a little oil, for the last 10 mins. Leave to rest for 10 mins before serving.

RECIPE TIPS

SLICE THE POTATOES EVENLY

Make sure your potatoes are sliced so they’re all of a similar size to create an even topping.

MAKE INDIVIDUAL HOTPOTS

You can make individual hotpots in smaller ovenproof pie dishes and freeze them, uncooked. Bake for the same time, making sure the filling is piping hot and bubbling.

Recipe from Good Food magazine, October 2019

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A star rating of 4.8 out of 5.195 ratings

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