- Cook Time: 40 mins
- Serving: 6 Persons
Nutrition facts (per portion)
- Calories: 644
- Carbohydrate Content: 39g
- Fat Content: 35g
- Fiber Content: 80g
- Protein Content: 35g
- Saturated Fat Content: 14g
- Sodium Content: 0.6g
- Sugar Content: 13g
Slow-cooked pork, cider & sage hotpot Recipe
Slow-cooked pork, cider & sage hotpot is a One-pot recipe for 6 people, takes only 20 mins; recipe has olive oil, pork shoulder and butter.
- Garlic Clove - 4 garlic cloves, crushed
- Olive Oil - 4 tbsp olive oil, plus a little extra
- Parsley - 1/2 small bunch parsley, finely chopped
- Butter - 20g butter, cubed, plus a little extra
- Sweet Potato - 400g sweet potatoes
- Chicken Stock - 400ml chicken stock
- Potato - 400g Maris Piper or King Edward potatoes
- Leek - 4 leeks, trimmed and thickly sliced
- Plain Flour - 3 tbsp plain flour
- Sage - small bunch sage, leaves picked, 5 left whole, the rest chopped
- Pork Shoulder - 1kg diced pork shoulder
- Single Cream - 200ml single cream
- Bay Leaves - 2 bay leaves
- Cider - 500ml dry cider
- Heat half of the oil in a deep ovenproof frying pan, or flameproofcasserole 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.
- 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.
- 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 1-1 1/2 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.
- 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.
- 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 1-1 1/2 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.