Slow-cooked pork, cider & sage hotpot
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Slow-cooked pork, cider & sage hotpot

By Anna Glover

Contains pork – recipe is for non-Muslims only

Warm up as the cold nights set in with this glorious hotpot, with slow-cooked pork cooked in cider and sage. It’s topped with a crispy layer of potatoes

  • Prep:40 mins
    Cook:3 hrs
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 644
  • fat 35g
  • saturates 14g
  • carbs 39g
  • sugars 13g
  • fibre 80g
  • protein 35g
  • salt 0.6g

Ingredients

  • 4 tbsp olive oil, plus a little extra
  • 1kg diced pork shoulder
  • 20g butter, cubed, plus a little extra
  • 4 leeks, trimmed and thickly sliced
  • 4 garlic cloves, crushed
  • 3 tbsp plain flour
  • 500ml dry cider
  • 400ml chicken stock
  • 2 bay leaves
  • ½ small bunch parsley, finely chopped
  • small bunch sage, leaves picked, 5 left whole, the rest chopped
  • 200ml single cream
  • 400g Maris Piper or King Edward potatoes
  • 400g sweet potatoes

Tip

Slice the potatoes evenly

Make sure your potatoes are sliced so they’re all of a similar size to create an even topping.

Make individual hotpots

You can make individual hotpots in smaller ovenproof pie dishes and freeze them, uncooked. Bake for the same time, making sure the filling is piping hot and bubbling.

Method

  1. Heat half of the oil in a deep ovenproof frying pan, or flameproof casserole dish, and fry the pork pieces over a medium high heat in batches until seared all over, then transfer to a plate. Add another 1 tbsp oil to the pan, if you need to, while you’re cooking the batches. Once all the pork is seared, transfer to a plate and set aside.

  2. Add another 1 tbsp oil to the pan with a little butter and fry half the leeks with a pinch of salt for 10 mins until tender. Add the garlic, fry for a minute, then stir in the flour.

  3. Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. Add the stock, bay leaves and seared pork, then simmer, half-covered with a lid for 1-1½ hrs until the meat is just tender (it will later cook to the point of falling apart in the oven). Can be prepared a day ahead.

  4. Heat the oven to 200C/180C fan/gas 6. Simmer uncovered for a few minutes to reduce the sauce, if you need to – it shouldn’t be too liquid or the potatoes will sink into the sauce. Stir in the parsley, chopped sage, remaining leeks, and the cream, then season well.

  5. Peel both types of potatoes and cut into slices 2mm thick, by hand or using a mandoline. Alternate layers of potato and sweet potato in circles over the pie, or randomly, if you prefer. Dot the cubed butter over the top and bake for 1-1½ hrs until the potato is tender. Nestle in the whole sage leaves, brushed in a little oil, for the last 10 mins. Leave to rest for 10 mins before serving.

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