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
Scale
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.
