Description
This cozy slow-cooked pork, cider, and sage hotpot is a comforting and flavorful dish perfect for hearty meals. Tender diced pork shoulder is seared and slowly simmered in a fragrant cider and herb-infused sauce with leeks and garlic, then topped with a golden crispy layer of sliced Maris Piper and sweet potatoes. The creamy, savory hotpot is baked to perfection, making it an ideal dish for family dinners or special occasions.
Ingredients
Scale
Main Ingredients
- 2 tablespoons Olive Oil
- 800 grams Diced Pork Shoulder
- 50 grams Butter (unsalted recommended)
- 2 Leeks
- 3 cloves Garlic Cloves
- 3 tablespoons Plain Flour
- 500 ml Dry Cider
- 500 ml Chicken Stock
- 2 leaves Bay Leaves
- 2 tablespoons Parsley, chopped
- 1 tablespoon Sage
- 150 ml Single Cream
- 600 grams Maris Piper or King Edward Potatoes
- 300 grams Sweet Potatoes
Instructions
- Prepare the Pork: Heat half of the olive oil in a deep ovenproof frying pan over medium-high heat. Sear the diced pork shoulder in batches until all sides are golden brown. Remove the pork from the pan and set aside.
- Sauté Leeks and Garlic: Add the remaining olive oil and butter to the same pan. Add half of the leeks with a pinch of salt and sauté until tender. Stir in the crushed garlic cloves and cook for an additional minute to release their flavors.
- Add Flour and Liquids: Sprinkle the plain flour over the leeks and garlic while stirring to combine. Gradually pour in the dry cider, scraping up any brown bits stuck to the pan to enrich the sauce. Add the chicken stock, bay leaves, and the seared pork back into the pan. Bring to a simmer and cook uncovered for 1 to 1.5 hours until the pork is tender and the sauce has thickened.
- Add Herbs and Cream: Preheat your oven to 200°C (392°F). Stir in the chopped parsley, the remaining leeks, and the single cream into the pork mixture. Season with salt and freshly ground black pepper to taste.
- Prepare Potato Topping: Peel the Maris Piper (or King Edward) potatoes and sweet potatoes. Thinly slice them to create layers for the topping.
- Assemble and Bake: Arrange the potato slices over the pork mixture evenly, dotting with additional butter for richness. Place the pan in the preheated oven and bake for 1 to 1.5 hours until the potatoes are tender and have developed a golden, crispy crust.
- Rest and Serve: Remove the hotpot from the oven and let it rest for 10 minutes before serving to allow the flavors to settle and the topping to firm up.
Notes
- The pork shoulder can be substituted with pork belly for a richer flavor.
- If dry cider is not available, apple juice can be used as a non-alcoholic alternative.
- Vegetable stock can replace chicken stock to make the dish suitable for vegetarians if pork is omitted, but it will no longer be a pork hotpot.
- If you prefer a sharper herb flavor, add fresh thyme instead of bay leaves.
- Single cream can be substituted with crème fraîche for a tangier finish.
- Use Maris Piper or King Edward potatoes for the topping as they crisp up well; sweet potatoes add natural sweetness and color contrast.
- To speed up cooking, the simmer time can be slightly reduced but ensure pork is fully tender before baking.
- Prep Time: 30 minutes
- Cook Time: 1.5 hours simmering + 1.5 hours baking
- Category: Main Course
- Method: Slow Cooking
- Cuisine: British
