Description

This Cozy Slow-Cooked Pork, Cider & Sage Hotpot is a comforting and hearty dish perfect for chilly days. Tender diced pork shoulder is seared and slowly simmered in a fragrant blend of dry cider, chicken stock, sage, and bay leaves, then topped with creamy leeks and a golden, crispy layer of thinly sliced potatoes and sweet potatoes. Baked to perfection, this hotpot is rich, flavorful, and perfect for serving family or guests.

Ingredients

Scale

Meat and Protein

800 grams Diced Pork Shoulder (Star ingredient, can substitute with pork belly.)

Vegetables and Herbs

2 Leeks (Can substitute with onions.)
3 cloves Garlic Cloves (Or use garlic powder.)
2 leaves Bay Leaves (Thyme can be substituted.)
2 tablespoons Parsley (Chopped, adds freshness.)
1 tablespoon Sage (Pairs beautifully with pork.)
600 grams Maris Piper or King Edward Potatoes (Form the crispy topping.)
300 grams Sweet Potatoes (Can use butternut squash.)

Dairy

50 grams Butter (Unsalted is recommended.)
150 ml Single Cream (Can substitute with crème fraîche.)

Liquids and Stocks

2 tablespoons Olive Oil (Used for frying the pork and leeks.)
500 ml Dry Cider (Can substitute with apple juice.)
500 ml Chicken Stock (Vegetable stock can be used.)

Other

3 tablespoons Plain Flour (Acts as a thickener.)

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Instructions

Sear the Pork: Begin by heating half of the olive oil in a deep ovenproof frying pan over medium-high heat. Add the diced pork shoulder in batches to avoid overcrowding and sear until all sides are golden brown. Remove the pork from the 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 they become tender and translucent. Stir in the crushed garlic and cook for an additional minute to release the aromas.
Create the Base Sauce: Sprinkle the plain flour over the leeks and garlic while stirring continuously to prevent lumps. Gradually pour in the dry cider, scraping the bottom of the pan to lift any flavorful browned bits. Add the chicken stock and bay leaves, stir to combine, then return the seared pork to the pan. Bring to a gentle simmer uncovered and cook for 1 to 1.5 hours until the pork is tender.
Prepare for Baking: Preheat your oven to 200°C (392°F). Stir in the chopped parsley, the remaining sliced leeks, and single cream into the pork mixture. Season well with salt and freshly ground black pepper to taste.
Layer Potatoes: Peel and thinly slice both the potatoes and sweet potatoes. Carefully layer them evenly over the pork mixture in the pan. Dot the top with additional butter to encourage browning and crispiness during baking.
Bake the Hotpot: Place the pan in the preheated oven and bake for 1 to 1.5 hours or until the potato topping is tender, golden, and crispy. Remove from the oven and let the hotpot rest for 10 minutes before serving to allow the flavors to settle.

Notes

You can substitute pork belly for pork shoulder if preferred; it will provide extra richness.
Dry cider adds depth to the sauce, but apple juice is a suitable non-alcoholic alternative.
Using Maris Piper or King Edward potatoes helps achieve a crispy and fluffy topping.
For a vegetarian version, swap pork for mushrooms and use vegetable stock instead of chicken stock.
Make sure to slice the potatoes thinly and evenly to ensure they cook through thoroughly during baking.
Leftovers reheat well in the oven to maintain the crispy potato topping.