If you are looking for a heartwarming dish that feels like a big, comforting hug, you have to try this Cozy Slow-Cooked Pork, Cider & Sage Hotpot Recipe. Imagine tender, melt-in-your-mouth pork shoulder slowly braised with fragrant herbs and tangy cider, all topped with a golden, crispy potato crust that is simply irresistible. This dish is the perfect way to cozy up on a cool evening, filling your kitchen with aromas that invite everyone to the table and promising taste buds a true treat.
Ingredients You’ll Need
This Cozy Slow-Cooked Pork, Cider & Sage Hotpot Recipe uses simple yet essential ingredients that each bring something unique to the table—whether it’s depth in flavor, richness, or texture. Every choice contributes to that carefully layered taste and satisfying finish you’ll crave again and again.
- Olive Oil: Used for frying the pork and leeks, it adds a subtle fruitiness and helps achieve that perfect golden sear.
- Diced Pork Shoulder: The star ingredient known for its tenderness and flavor when slow-cooked; pork belly is also a great alternative.
- Butter: Unsalted butter enriches the sautéed leeks and helps create a luscious sauce.
- Leeks: Offering a mild onion flavor, they soften beautifully and add natural sweetness—onions can work as well.
- Garlic Cloves: For that essential hint of savory warmth, garlic powder can be used in a pinch.
- Plain Flour: Acts as a thickening agent to give the sauce body and a smooth finish.
- Dry Cider: Adds a lovely subtle fruitiness and acidity; apple juice serves as a milder substitute.
- Chicken Stock: Builds depth and richness in the hotpot’s base; vegetable stock is a nice vegetarian option.
- Bay Leaves: Infuse herbal undertones, but thyme is a fine alternative.
- Parsley: Chopped fresh parsley brings a burst of color and freshness to balance the flavors.
- Sage: The herb that pairs beautifully with pork, adding an earthy, aromatic note.
- Single Cream: Contributes luxurious creaminess; crème fraîche can be swapped to add slight tang.
- Maris Piper or King Edward Potatoes: Perfect for mashing but also crisping up on top to create a fabulous contrast.
- Sweet Potatoes: Add natural sweetness and vibrant color; butternut squash works wonderfully too.
How to Make Cozy Slow-Cooked Pork, Cider & Sage Hotpot Recipe
Step 1: Sear the Pork
Start by heating half of your olive oil in a deep ovenproof frying pan. Searing the diced pork shoulder in batches is crucial for locking in those rich flavors and achieving a beautiful golden crust. Work patiently, so the meat isn’t crowded in the pan, which helps it brown rather than steam. Once all the pork is nicely seared, set it aside for the next steps.
Step 2: Sauté the Leeks and Garlic
In the same pan, add the remaining olive oil and butter—this combination ensures a silky base. Toss in half the sliced leeks with a pinch of salt and cook until tender and translucent. Then, stir in the crushed garlic cloves and sauté for just another minute to release their aroma without turning bitter.
Step 3: Create the Sauce
Sprinkle the plain flour over the cooked leeks and garlic, stirring continuously to avoid lumps. Slowly pour in the dry cider, carefully scraping up all those tasty browned bits stuck to the pan. This moment is magic for building flavor! Then add the chicken stock, bay leaves, and return the seared pork to the pan. Let everything simmer uncovered for 1 to 1.5 hours, allowing the flavors to meld and the pork to become incredibly tender.
Step 4: Add Fresh Herbs and Cream
Once your pork has softened beautifully, preheat your oven to 200°C (about 400°F). Stir the chopped parsley, the remaining leeks, and single cream into the hotpot filling. Season it well with salt and pepper. This addition brightens and enriches the mixture, balancing heartiness with freshness.
Step 5: Layer the Potatoes and Bake
Peel and thinly slice the Maris Piper or King Edward potatoes along with the sweet potatoes. Carefully layer these slices over the pork mixture in an overlapping pattern, almost like making an edible quilt. Dot some butter over the top to help achieve a golden, crispy finish. Pop the whole pan into the oven and bake for 1 to 1.5 hours until the topping is tender and beautifully browned. Remember to let the hotpot rest for 10 minutes after baking; this helps the flavors settle and makes it easier to serve.
How to Serve Cozy Slow-Cooked Pork, Cider & Sage Hotpot Recipe
Garnishes
A sprinkle of freshly chopped parsley is the perfect finishing touch for this hotpot, adding color and a touch of herbaceous brightness. You might also consider crispy sage leaves fried until crisp for an extra burst of flavor and crunch that complements the creamy base beautifully.
Side Dishes
This hotpot is wonderfully filling on its own, but pairing it with a light green salad or steamed seasonal vegetables adds freshness and texture contrast. Think tender green beans with a squeeze of lemon or perhaps some roasted root vegetables to keep the cozy, comforting theme going strong.
Creative Ways to Present
For a charming presentation, serve individual portions in small ovenproof dishes with a crispy herb leaf on top. You can even turn this Cozy Slow-Cooked Pork, Cider & Sage Hotpot Recipe into a sharing feast by presenting it family-style in the baking pan itself, encouraging everyone to dig in together—comfort food at its best!
Make Ahead and Storage
Storing Leftovers
Leftover Cozy Slow-Cooked Pork, Cider & Sage Hotpot Recipe keeps wonderfully in the fridge for up to three days. Store it in an airtight container and it will retain all its rich flavors and tender texture, making it an easy option for the next day’s meal without losing any charm.
Freezing
If you want to make this dish in advance or save some for a busy weeknight, freeze it in a suitable container after it has completely cooled down. This hotpot freezes well for up to one month. For best results, freeze it before baking the potato topping, then add the layer fresh before cooking.
Reheating
To reheat, thaw the hotpot overnight in the fridge if frozen. Then warm gently in the oven at 160°C (320°F) until heated through, about 20-30 minutes. Cover loosely with foil to prevent the topping from burning and remove it in the last few minutes if you want to crisp the potatoes again.
FAQs
Can I use other types of pork instead of pork shoulder?
Absolutely! Pork belly is a delicious substitute thanks to its fat content which keeps the meat moist and flavorful during slow cooking. Just keep in mind it may result in a slightly richer dish.
What if I don’t have dry cider?
If you can’t find dry cider, apple juice makes a great stand-in. It will add sweetness without the alcoholic tang, so you might want to balance the seasoning to your taste.
Can I make this hotpot vegetarian?
While the pork is the heart of this recipe, you could create a vegetarian version by substituting the pork with hearty mushrooms or root vegetables and using vegetable stock. The combination of cider and sage will still make it wonderfully flavorful.
Why is it important to sear the pork first?
Searing the pork caramelizes the surface, boosting flavor by developing those delicious browned bits. It also helps seal in juices, making the pork more tender after slow cooking.
How do I get the potato topping crispy?
Thinly slicing the potatoes and layering them evenly helps them cook uniformly and crisp up nicely. Dotting butter on the top before baking also encourages a golden, crunchy crust that balances the creamy filling underneath.
Final Thoughts
This Cozy Slow-Cooked Pork, Cider & Sage Hotpot Recipe is more than just a meal—it’s an experience that brings warmth, comfort, and joy to your table. Whether you’re feeding family or friends, it’s guaranteed to become a favorite dish to pull out on special occasions or whenever you need that little extra comfort. Give it a go; your cozy night in deserves this deliciously tender, flavorful hotpot.
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Cozy Slow-Cooked Pork, Cider & Sage Hotpot Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: British
Description
A comforting slow-cooked pork hotpot featuring tender pork shoulder simmered in dry cider and aromatic herbs, topped with a crispy layer of maris piper and sweet potatoes baked to golden perfection. This rustic dish is perfect for cozy family dinners.
Ingredients
Meat and Fat
- 800 grams Diced Pork Shoulder (Star ingredient, can substitute with pork belly)
- 50 grams Unsalted Butter (Used for cooking and topping)
- 2 tablespoons Olive Oil (For frying the pork and leeks)
Vegetables and Aromatics
- 2 Leeks (Can substitute with onions)
- 3 cloves Garlic (Or use garlic powder)
- 600 grams Maris Piper or King Edward Potatoes (For crispy topping)
- 300 grams Sweet Potatoes (Can use butternut squash)
Liquids and Thickening
- 3 tablespoons Plain Flour (Acts as a thickener)
- 500 ml Dry Cider (Can substitute with apple juice)
- 500 ml Chicken Stock (Vegetable stock can be used)
- 150 ml Single Cream (Can substitute with crème fraîche)
Herbs and Seasonings
- 2 Bay Leaves (Thyme can be substituted)
- 2 tablespoons Chopped Parsley (Adds freshness)
- 1 tablespoon Sage (Pairs beautifully with pork)
- Salt and Black Pepper (To taste)
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 and sear until each piece is golden brown. Remove from pan and set aside.
- Sauté Leeks and Garlic: Add the remaining olive oil and butter to the same 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 to release its aroma.
- Create the Sauce Base: Sprinkle the plain flour over the leeks and garlic, stirring constantly to form a roux. Gradually pour in the dry cider, scraping the pan bottom to incorporate browned bits. Add the chicken stock, bay leaves, and the seared pork. Bring to a simmer and cook uncovered for 1 to 1.5 hours until the pork is tender and the sauce thickens.
- Add Herbs and Cream: Preheat your oven to 200°C (400°F). Stir in chopped parsley, the remaining sliced leeks, single cream, and season generously with salt and pepper. Mix well to combine all flavors.
- Prepare Potato Topping: Peel and thinly slice the maris piper and sweet potatoes. Arrange the potato slices evenly over the pork mixture in the pan, dotting the top with extra butter to promote browning.
- Bake the Hotpot: Place the pan in the preheated oven and bake for 1 to 1.5 hours until the potatoes are tender through and the top is golden brown and crispy. Remove from the oven and let it rest for 10 minutes before serving to allow flavors to settle.
Notes
- For a vegetarian version, substitute pork with hearty vegetables or mushrooms and use vegetable stock.
- If dry cider is unavailable, apple juice can be used, but reduce any added sugars elsewhere.
- Use a sharp knife or mandoline to slice potatoes evenly for consistent cooking.
- Cover loosely with foil if the potato topping browns too quickly during baking.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
