Description
This Cozy Slow-Cooked Pork, Cider & Sage Hotpot is a comforting and flavorful dish perfect for family dinners. Tender diced pork shoulder is slow-simmered in a delightful blend of dry cider, chicken stock, and aromatic herbs, then topped with crispy layered potatoes and baked to golden perfection. The addition of sage and parsley enhances the savory notes, making it a heartwarming meal that’s both rustic and elegant.
Ingredients
Scale
Meat and Fats
- 800 grams Diced Pork Shoulder
- 2 tablespoons Olive Oil
- 50 grams Unsalted Butter
- Dot of additional Butter for topping
Vegetables and Herbs
- 2 Leeks
- 3 cloves Garlic
- 2 leaves Bay Leaves
- 2 tablespoons Chopped Parsley
- 1 tablespoon Sage
- 600 grams Maris Piper or King Edward Potatoes
- 300 grams Sweet Potatoes
Liquids and Pantry
- 3 tablespoons Plain Flour
- 500 ml Dry Cider
- 500 ml Chicken Stock
- 150 ml Single Cream
Instructions
- Sear the Pork: Heat half of the olive oil in a deep, ovenproof frying pan over medium-high heat. Add the diced pork shoulder in batches, searing until golden brown on all sides. Remove and set aside.
- Sauté Leeks and Garlic: In the same pan, add the remaining olive oil and butter. Sauté half of the sliced leeks with a pinch of salt until tender, about 5 minutes. Add crushed garlic and cook for an additional minute until fragrant.
- Add Flour and Liquids: Sprinkle the plain flour over the leeks and garlic, stirring constantly to combine. Gradually pour in the dry cider while scraping up any browned bits from the pan bottom. Then add the chicken stock, bay leaves, and the seared pork back into the pan.
- Simmer the Hotpot: Bring the mixture to a simmer, uncovered, and cook for 1 to 1.5 hours on low heat. This slow simmering will tenderize the pork and develop deep flavors.
- Prepare for Baking: Preheat the oven to 200°C (392°F). Stir in the chopped parsley, remaining leeks, and single cream. Season with salt and freshly ground black pepper to taste.
- Layer the Potatoes: Peel and thinly slice both the Maris Piper or King Edward potatoes and sweet potatoes. Arrange the slices evenly on top of the pork mixture, overlapping slightly. Dot with extra butter pieces to help crisp the topping.
- Bake the Hotpot: Place the pan in the preheated oven and bake for 1 to 1.5 hours until the potato topping is tender and golden brown. Remove from the oven and allow the hotpot to rest for 10 minutes before serving to set.
Notes
- You can substitute pork belly for pork shoulder if preferred.
- If you don’t have dry cider, apple juice can be used as a non-alcoholic alternative.
- Vegetable stock is a good substitute for chicken stock for a lighter flavor.
- For a different herb profile, thyme can replace bay leaves.
- Crème fraîche can be used instead of single cream for a tangier taste.
- Sweet potatoes can be substituted with butternut squash for variation.
- Ensure to slice potatoes thinly for even cooking and a crispy topping.
- This dish pairs well with steamed green vegetables or a simple side salad.
