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

Slow-cooked pork, cider & sage hotpot

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(41 ratings)

Prep: 40 mins Cook: 3 hrs

More effort

Serves 6

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

Nutrition and extra info

Nutrition: Per serving

  • kcal644
  • fat35g
  • saturates14g
  • carbs39g
  • sugars13g
  • fibre80g
  • protein35g
  • salt0.6g
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  • 4 tbsp olive oil, plus a little extra
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 leeks, trimmed and thickly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 4 garlic cloves, crushed
  • 3 tbsp plain flour
  • 500ml dry cider



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 400ml chicken stock
  • 2 bay leaves
  • ½ small bunch parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small bunch sage, leaves picked, 5 left whole, the rest chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 200ml single cream
  • 400g Maris Piper or King Edward potatoes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 400g sweet potatoes
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…


  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.

  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.

  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.

  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.

  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.

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Comments, questions and tips

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2nd Mar, 2020
My butcher cut the pork into large chunks and i pre cooked until the point if adding cream. It was delicious
Will J's picture
Will J
19th Nov, 2019
Great recipe, easy to make as most of the time it can be left unattended. I brushed the potatoes with oil instead of butter as I thought the water content in the butter would increase the chance of the potatoes going soggy. Seemed to work well!
17th Nov, 2019
Stunning! I cooked exactly as per the recipe but our pork was 1.3kg. We severed with some massaged kale and cheddar mash. One recipe fed six comfortably with none leftover.
16th Nov, 2019
Out of this world! So, so tasty! Could easily have eaten the whole thing on my own. Followed recipe exactly.
5th Nov, 2019
This turned out great! I loved the cider/pork/leek combo. I could have thickened the sauce a bitch more and was worried my potatoes would sink, but they were mostly fine. I also had extras sliced for the topping so just roasted them on a sheet pan separately so we could add them afterwards as needed.
21st Oct, 2019
This was a huge success for dinner guests on Saturday. A great "reveal" when setting it on the table and a really tasty dish. I asked the butcher to leave the meat in biggish pieces not cut into small dice which was absolutely the right decision. I had 1.2kg and still there was a bit too much liquid so I ladled quite a bit out before layering the potatoes which was definitely the right decision. A real winner which I will make again for sure.
7th Oct, 2019
Nice recipe but halving the quantity made it very stodgy and the meat dried out too much. We scored it 7.5/10 but will try it again with more liquid and less time cooking for the pork
6th Oct, 2019
Really delicious, and an excellent dish to prepare in advance and keep cooking if you are not sure when your family will return home for Sunday lunch...
24th Sep, 2019
Very tasty . I made the first part in the pressure cooker to speed up this dish to 1/2 the time , all good. We will definitely make this again.
26th Mar, 2020
I made up an individual hot pot a few weeks ago and took it out of the freezer last night to have tonight. It’s started defrosting and the raw potatoes have turned black? I have removed them but did I do something wrong? Is the rest of the hot pot still ok to eat? I thought from the tips they could be made up, frozen and then cooked once defrosted.
Barney Good Food's picture
Barney Good Food
1st Apr, 2020
I'm really sorry if this wasn't clear in the recipe - the cooked hotpot can only frozen once cooked. We will amend the recipe.
27th Mar, 2020
Sorry to hear about your (potentially) wasted hotpot, although this recipe is freezable raw potatoes actually can't be frozen and you'll need to precook them first. You can just parboil the sliced spuds in a little lemon juice or some other acid and then add them on the top and they should be fine the next time they come out of the freezer.
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