Description
This Cozy Slow-Cooked Pork, Cider & Sage Hotpot is a comforting and hearty dish perfect for chilly days. Featuring tender diced pork shoulder simmered in dry cider, chicken stock, and aromatic herbs like sage and bay leaves, it’s topped with layered Maris Piper and sweet potatoes baked to crispy golden perfection. Cream and butter add richness, while leeks and garlic contribute depth of flavor. Ideal for a warming family meal, this hotpot combines rustic charm with elegant tastes.
Ingredients
Scale
Meat and Fats
- 800 grams Diced Pork Shoulder
- 2 tablespoons Olive Oil
- 50 grams Unsalted Butter
- 150 ml Single Cream
Vegetables and Aromatics
- 2 Leeks
- 3 cloves Garlic Cloves
- 600 grams Maris Piper or King Edward Potatoes
- 300 grams Sweet Potatoes
Dry and Liquid Ingredients
- 3 tablespoons Plain Flour
- 500 ml Dry Cider
- 500 ml Chicken Stock
Herbs and Seasonings
- 2 Bay Leaves
- 2 tablespoons Chopped Parsley
- 1 tablespoon Sage
- Salt and 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 all sides are golden brown. Remove the pork and set aside.
- Sauté Leeks and Garlic: In the same pan, add the remaining olive oil and butter. Sauté half of the sliced leeks with a pinch of salt until tender. Stir in crushed garlic cloves and cook for another minute until fragrant.
- 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 up any browned bits from the pan for extra flavor. Add the chicken stock, bay leaves, and seared pork back into the pan. Bring to a simmer and let it 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 (392°F). Stir in the chopped parsley, remaining sliced leeks, and single cream into the pork mixture. Season with salt and freshly ground black pepper to taste.
- Prepare Potato Topping: Peel and thinly slice the Maris Piper and sweet potatoes. Layer the slices evenly over the pork hotpot mixture, dotting the top with additional butter for richness and to encourage a golden crust.
- Bake the Hotpot: Place the assembled hotpot in the preheated oven and bake for 1 to 1.5 hours until the potato topping is tender when pierced with a fork and has turned a beautiful golden brown. Once done, remove from the oven and allow the hotpot to rest for 10 minutes before serving.
Notes
- Substitute pork shoulder with pork belly if preferred for extra fattiness.
- If dry cider is unavailable, apple juice can be used but will produce a sweeter flavor.
- Vegetable stock can replace chicken stock for a lighter taste or vegetarian adaptation.
- Sage can be substituted with thyme for a slightly different herbal note.
- Use crème fraîche instead of single cream if a tangier flavor is desired.
- Maris Piper or King Edward potatoes are recommended for their fluffy texture when baked.
