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
Scale
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.
