Description
This cozy Slow-Cooked Pork, Cider & Sage Hotpot is a comforting dish featuring tender diced pork shoulder simmered in a flavorful blend of dry cider, chicken stock, and aromatic herbs. Topped with a golden, crispy layer of thinly sliced Maris Piper and sweet potatoes, this hotpot offers a perfect balance of savory and sweet flavors, ideal for a hearty family meal.
Ingredients
Scale
Meat and Fats
- 800 grams Diced Pork Shoulder
- 2 tablespoons Olive Oil
- 50 grams Unsalted Butter
Vegetables and Herbs
- 2 Leeks
- 3 cloves Garlic Cloves
- 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 Others
- 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. Working in batches, sear the diced pork shoulder until golden brown on all sides. Remove from the pan and set aside to retain the caramelized flavors.
- Sauté Leeks and Garlic: To the same pan, add the remaining olive oil and butter. Add half of the sliced leeks with a pinch of salt and sauté until tender and fragrant. Stir in the crushed garlic cloves and cook for an additional minute to release their aroma.
- Create the Sauce: Sprinkle the plain flour over the softened leeks and garlic, stirring constantly to form a roux. Gradually pour in the dry cider while scraping up any brown bits from the pan. Add the chicken stock, bay leaves, and the previously seared pork. Bring to a simmer and cook uncovered for 1 to 1.5 hours, allowing the flavors to meld and the pork to become tender.
- Prepare for Baking: Preheat your oven to 200°C (392°F). Stir in the chopped parsley, the remaining raw leeks, and single cream into the simmered pork mixture. Season generously with salt and freshly ground black pepper to taste.
- Layer the Potatoes: Peel and thinly slice the Maris Piper and sweet potatoes. Arrange these slices in overlapping layers over the pork mixture in the frying pan. Dot the potato topping with additional butter evenly to aid browning and crispness.
- Bake the Hotpot: Place the frying pan in the preheated oven and bake for 1 to 1.5 hours, or until the potatoes are tender through and the top is golden and crispy. Once baked, let the hotpot rest for 10 minutes before serving to allow the flavors to settle.
Notes
- For a richer flavor, use unsalted butter to control salt levels.
- Dry cider can be substituted with apple juice for a milder sweetness.
- Bay leaves add a subtle earthiness; thyme is a great alternative if unavailable.
- Maris Piper or King Edward potatoes are preferred for their creamy texture and crisp topping but sweet potatoes can add a nice sweetness and color contrast.
- Ensure to brown the pork well to deepen the flavor base of the hotpot.
- Resting the dish after baking helps thicken the sauce and enhances texture.
