Qmee recipes – slow-cooked pork, cider & sage hotpot
As fall starts to set in, warm up as the nights become colder with this glorious hotpot! Slow-cooked pork cooked in cider and sage, topped with a crispy layer of potatoes, sounds absolutely delicious.
Take a look at the ingredients and method below.
Here’s what you’ll need…
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
Half a small bunch parsley, finely chopped
Small bunch sage, leaves picked, 5 left whole, the rest chopped
200ml single cream
400g sweet potatoes
Here’s what you’ll need to do…
- 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.
- 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.
- 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 1-1.5 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.
- 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.
- 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 1-1.5 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.