If you’re craving a dish that wraps you up in warmth like a cherished blanket on a chilly evening, look no further than this Cozy Slow-Cooked Pork, Cider & Sage Hotpot Recipe. It perfectly balances tender, melt-in-your-mouth pork with the sweet tang of cider and the earthy fragrance of sage, all beneath a crispy, golden potato topping. This recipe brings rustic comfort and rich flavors that will quickly become a beloved staple in your home cooking repertoire.
Ingredients You’ll Need
Simple ingredients make this hotpot shine, each bringing its own magic to create a rich, hearty dish. From the rich pork shoulder to the fresh sage and silky cream, all come together to craft comforting layers of flavor and texture.
- Olive Oil: Essential for searing the pork and softening the leeks for deep flavor development.
- Diced Pork Shoulder: The star of the show, offering succulent, tender meat that holds up well to slow cooking.
- Butter: Adds richness and helps achieve that indulgent, silky base in your hotpot.
- Leeks: Bring a mild onion flavor and pleasant texture; can be swapped for onions if needed.
- Garlic Cloves: Provide a subtle pungency that balances the sweetness of the cider.
- Plain Flour: Acts as a natural thickener, giving your sauce just the right consistency.
- Dry Cider: Imparts a deliciously fruity aroma and a subtle tang to brighten the dish.
- Chicken Stock: Builds depth and heartiness in the cooking liquid.
- Bay Leaves: Infuse an herbal warmth that complements the sage perfectly.
- Parsley: Adds a fresh, vibrant touch at the end of cooking.
- Sage: This fragrant herb is the perfect pairing for pork, enhancing every bite.
- Single Cream: Brings a velvety smoothness that mellows and enriches the hotpot.
- Maris Piper or King Edward Potatoes: These starchy varieties crisp beautifully on top, creating a satisfying finish.
- Sweet Potatoes: Introduce a sweet counterpoint and tender texture; butternut squash is a lovely alternative.
How to Make Cozy Slow-Cooked Pork, Cider & Sage Hotpot Recipe
Step 1: Sear the Pork
Start by heating half of the olive oil in a deep ovenproof frying pan. Searing the diced pork shoulder in batches until golden brown gives the meat incredible flavor and locks in juices for a luscious texture later. Once browned, set the pork aside—it’s the foundation of our hotpot’s richness.
Step 2: Sauté the Leeks and Garlic
Using the remaining olive oil and butter, gently soften half of the leeks with a pinch of salt until tender. This softness is key to balancing the meat’s texture. Stir in crushed garlic cloves, letting their aroma gently infuse the pan for about a minute before moving on.
Step 3: Build the Sauce
Sprinkle the plain flour into the pan while stirring; this will thicken the sauce beautifully. Gradually pour in the dry cider, scraping the pan to lift all those golden bits of flavor stuck to the bottom. Add chicken stock, bay leaves, and the browned pork back into the pan. Let everything simmer uncovered for 1 to 1.5 hours so the flavors deepen and the pork turns irresistibly tender.
Step 4: Prepare for Baking
Preheat your oven to 200°C (about 390°F). Stir in the chopped parsley, remaining leeks, and single cream. Season with salt and pepper to your taste. This creates a luscious, creamy filling beneath the potato topping, making every mouthful cozy and indulgent.
Step 5: Layer and Bake
Peel and thinly slice both the Maris Piper (or King Edward) potatoes and sweet potatoes. Arrange them thoughtfully over the pork mixture, dotting the top with extra butter for that golden finish. Bake for 1 to 1.5 hours, until the top is tender and beautifully golden. Once out of the oven, let the hotpot rest for 10 minutes—this little pause lets the flavors settle and the dish finish with perfect harmony.
How to Serve Cozy Slow-Cooked Pork, Cider & Sage Hotpot Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few extra leaves of sage can brighten the dish visually and flavor-wise. For a hint of crunch, crispy fried sage leaves add an elegant touch that perfectly complements the creamy, slow-cooked pork.
Side Dishes
Serve your hotpot with a simple side of buttered green beans or a crisp mixed green salad to add freshness and crunch. Apple sauce or a dollop of grainy mustard can provide a lovely contrast to the richness of the hotpot.
Creative Ways to Present
For a charming twist, serve portions in individual ramekins or deep bowls, layering the potato topping with a quick scatter of grated cheese before baking for an extra indulgent crust. This Cozy Slow-Cooked Pork, Cider & Sage Hotpot Recipe also shines when paired with crusty artisan bread to soak up every flavorful bite.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the hotpot even tastier the next day—perfect for a comforting lunch or dinner.
Freezing
You can freeze leftovers for up to 2 months. Transfer the hotpot into a freezer-safe container, making sure it’s cool before sealing. When you’re ready, thaw overnight in the fridge to ensure it reheats evenly without losing its delicious texture.
Reheating
Gently reheat your hotpot in the oven at 160°C (320°F) covered with foil to prevent drying out, until warmed through—usually 25-30 minutes. Avoid the microwave if possible to keep the crispy potato topping intact and the pork tender.
FAQs
Can I use pork belly instead of pork shoulder?
Absolutely! Pork belly’s higher fat content will make the hotpot even richer, but it will still slow cook beautifully and soak up the flavors of cider and sage.
Is it possible to make this dish without alcohol?
Yes, substitute the dry cider with apple juice for a similar sweetness without the alcohol, though the flavor intensity might be slightly milder.
Can I prepare this recipe in a slow cooker?
Definitely, just brown the pork and sauté the aromatics on the stove first, then transfer all ingredients to your slow cooker and cook on low for 6-8 hours for perfectly tender results.
What can I use if I don’t have fresh sage?
Dried sage works fine in a pinch—just use about a third of the fresh quantity. You could also try thyme or rosemary for a different but complimentary herbal note.
Can I add vegetables to this hotpot?
Yes! Root vegetables like carrots or parsnips would be fantastic additions, added in step 3 so they cook down and absorb the beautiful flavors.
Final Thoughts
This Cozy Slow-Cooked Pork, Cider & Sage Hotpot Recipe is the kind of dish that makes you want to slow down, savor every bite, and enjoy the cozy comfort of homemade goodness. It’s straightforward enough for a family dinner yet special enough to impress guests. Treat yourself and your loved ones to this heartwarming meal that brings the taste of home straight to your table.
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Cozy Slow-Cooked Pork, Cider & Sage Hotpot Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
This Cozy Slow-Cooked Pork, Cider & Sage Hotpot is a comforting and hearty dish perfect for chilly evenings. Tender diced pork shoulder is seared and then slow-simmered in a flavorful blend of dry cider, chicken stock, fresh herbs, and cream, topped with a crispy layer of thinly sliced potatoes and sweet potatoes baked to golden perfection.
Ingredients
For the Pork and Sauce
- 2 tablespoons Olive Oil
- 800 grams Diced Pork Shoulder
- 50 grams Unsalted Butter
- 2 Leeks, sliced
- 3 Garlic Cloves, crushed
- 3 tablespoons Plain Flour
- 500 ml Dry Cider
- 500 ml Chicken Stock
- 2 Bay Leaves
- 2 tablespoons Chopped Parsley
- 1 tablespoon Sage
- Salt and Pepper, to taste
- 150 ml Single Cream
For the Topping
- 600 grams Maris Piper or King Edward Potatoes, peeled and thinly sliced
- 300 grams Sweet Potatoes, peeled and thinly sliced
- Extra Unsalted Butter, for dotting
Instructions
- Sear the Pork: Heat half of the olive oil in a deep, ovenproof frying pan over medium-high heat. In batches, sear the diced pork shoulder until golden brown on all sides. Remove the browned pork and set aside.
- Sauté Leeks and Garlic: Add the remaining olive oil and butter to the pan. Sauté half of the sliced leeks with a pinch of salt until tender and translucent. Stir in the crushed garlic and cook for an additional minute until fragrant.
- Create the Sauce Base: Sprinkle the plain flour over the sautéed leeks and garlic, stirring constantly to avoid lumps. Gradually pour in the dry cider, scraping the bottom of the pan to release any browned bits. Add the chicken stock, bay leaves, and seared pork back into the pan. Bring to a simmer and cook uncovered for 1 to 1.5 hours, stirring occasionally until the pork is tender and the sauce has thickened.
- Prepare for Baking: Preheat the oven to 200°C (390°F). Stir in the chopped parsley, remaining leeks, and single cream into the pork mixture. Season with salt and freshly ground black pepper to taste.
- Assemble the Topping: Peel and thinly slice the potatoes and sweet potatoes. Layer the potato slices evenly over the pork mixture in the pan, overlapping slightly. Dot the top with additional butter for extra richness and browning.
- Bake the Hotpot: Place the ovenproof pan in the preheated oven and bake for 1 to 1.5 hours, or until the potatoes are tender and the topping is golden and crispy on the edges. Remove from the oven and let rest for 10 minutes before serving.
Notes
- You can substitute pork belly for pork shoulder if preferred for a fattier cut.
- If dry cider is unavailable, apple juice can be used as a substitute, though the flavor will be less sharp.
- For a vegetarian version, replace pork with hearty mushrooms and use vegetable stock instead of chicken stock.
- Sage pairs beautifully with pork, but thyme is a good alternative if unavailable.
- Leftovers can be reheated gently in the oven to preserve the crispy potato topping.
