Free delivery within 20 miles on orders over £25
Nationwide delivery is £35 with a minimum spend of £50

Search

Free delivery within 20 miles on orders over £25
Nationwide delivery is £15 with a minimum spend of £50

Search

Pork Hot Pot

  • Prep Time: 20 mins
  • Cooking Time: 2 hours
  • Level: Hard/Advanced
  • Serves: 2-3 people
Discover the comforting and irresistible flavours of our Pork Hot Pot recipe, a hearty and soul-warming dish with succulent pork and an array of wholesome ingredients, creating a culinary masterpiece that will leave you craving another comforting spoonful.

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

Purchase from our Shop

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. 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.

Our Latest Recipes...

Venison Terrine with Wild Fruits
Venison and other game

Duck legs with apple sauce & ginger, one pot

Indulge in the exquisite flavours of our Venison Terrine with Wild Fruits recipe, where the rich, gamey essence of venison is beautifully complemented by the sweetness of wild fruits, resulting in a sophisticated dish that’s a true gastronomic delight.

View this Recipe »
Venison Terrine with Wild Fruits
Venison and other game

Venison Terrine with Wild Fruits

Indulge in the exquisite flavours of our Venison Terrine with Wild Fruits recipe, where the rich, gamey essence of venison is beautifully complemented by the sweetness of wild fruits, resulting in a sophisticated dish that’s a true gastronomic delight.

View this Recipe »
Tray Baked Venison with Marmalade
Venison and other game

Tray Baked Venison with Marmalade Jus

Elevate your dining experience with our Tray Baked Venison with Marmalade Jus recipe, where tender venison meets a luscious marmalade jus, creating a harmonious blend of savoury and sweet flavours that will leave you wanting more.

View this Recipe »
Herb and Garlic Leg of Lamb
Lamb

Sprinks Farm Herb & Garlic Lamb Leg

Enhance your culinary experience with our Sprinks Farm Herb & Garlic Lamb Leg recipe, where premium lamb leg meets the harmonious infusion of aromatic herbs and garlic, resulting in a dish that’s a celebration of the finest flavours nature has to offer.

View this Recipe »
  • Open online
Copyright 2024. All Rights Reserved. Website Designed & Built by MacMartin.