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Pork shoulder and sage hotpot

• Anna Glover

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Serves 4 - 6

Easy

Prep: 20 mins

Cook: 3 hrs and 40 mins

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Let slow-cooked pork shoulder shine in this cider-flavoured hotpot recipe, made hearty with root veg and double cream

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Try our pork shoulder, parsnip and sage hotpot, then discover lamb hotpot with wild garlic, lamb and turnip summer hotpot, mini lamb hotpots and more one-pot recipes.

Pork shoulder hotpot with parsnip and sage recipe

Ingredients

Nutrition

• 1 tbsp olive oil

  plus a drizzle

• 1½ kg pork shoulder

  cut into 5cm chunks

• 1 onion

  finely chopped

• 2 carrots

  peeled and cut into chunky bite-sized pieces

• 2 parsnips

  peeled and cut into bite-sized pieces

• 2 garlic cloves

  crushed

• 2 tbsp plain flour

• small handful sage

  chopped

• 300ml dry cider

• 350ml chicken stock

• 150g button mushrooms

  halved

• 2 eating apples

  peeled, cored and cut into wedges

• handful of flat-leaf parsley

  finely chopped

• 50ml double cream

• 1½ tbsp cider vinegar

• 2 tsp dijon mustard

• 4 medium-sized floury potatoes

  peeled and cut into very thin slices using a mandoline, if you have one

• 2 tbsp butter

  softened

• cooked greens and glasses of cider

  to serve (optional)

Nutrition: per serving

• kcal605
• fat22.6g
• saturates9.1g
• carbs38.5g
• sugars10.7g
• fibre7.2g
• protein54.9g
• salt0.8g

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Method

• step 1

  Heat the oil in a casserole or heavy pan. Fry the pork in batches for 8-10 mins, turning a few times, until really golden brown. Remove to a plate while you fry the remaining batches. Add a little more oil if you need to.

• step 2

  Once all the pork has been browned, lower the heat and fry the onion for 6-8 mins or until soft. Stir in the carrots and parsnips, and cook for 5 mins more, then add the garlic and cook for 1 min. Stir in the flour and sage, then add the cider, scraping the bottom of the pan.

• step 3

  Heat the oven to 160C/140C fan/gas 4. Tip the pork and any resting juices back into the pan, and pour over the stock to just cover the meat. Bring to a simmer, season well, then transfer to the oven and cook for 2 hrs-2 hrs 30 mins or until the meat is tender but not falling apart, as it will cook more later on. Or transfer to a slow cooker and cook on low for 6-8 hrs. Remove the lid for the final 30 mins to thicken the sauce – it needs to be fairly thick for the potatoes to sit on top.

• step 4

  While the stew is reducing, fry the mushrooms and apples in a drizzle of oil in a frying pan until golden and lightly caramelised. Season, then stir them into the stew, along with the parsley, cream, vinegar and mustard.

• step 5

  Turn up the oven to 200C/180C fan/gas 6. Transfer the stew to an ovenproof casserole or baking dish if you need to. Arrange the potatoes over the stew in a spiral, overlapping each other. Dot over the butter and season. Put back in the oven for 50 mins-1 hr or until the potatoes are tender, golden and crisp around the edges. Serve with greens and a glass of cider, if you like.

Discover more of our pork recipes.

Authors

Anna GloverSenior food editor

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