Porc Hotpot
Serves: 3-4 | Prep Time: 20 minutes | Cooking Time: 2 hours
Ingredients
- 900g (2lb) porc shoulder, collar or leg, cut into chunky cubes
- 100g (4 oz) dry cured unsmoked bacon lardons
- 15ml (1 tbsp) oil
- 2 onions, peeled and thinly sliced
- 2 cloves garlic, roughly chopped
- 2 eating apples, cored and cut into wedges
- seasoning
- 2 sprigs fresh sage
- 300- 450ml (½- ¾ pt) sweet cider
- 15ml (1 tbsp) gravy granules
- 2 large carrots, peeled and thinly sliced lengthways
- 2 parsnips, peeled and thinly sliced lengthways
- 2 potatoes, peeled and thinly sliced
- knob of butter
Method
- Heat oil in a large pan and add porc cubes, bacon lardons, onion and garlic. Cook until meat is lightly browned.
- Add the apple wedges, seasoning, sage leaves and cider. Allow to bubble. Add gravy granules to slightly thicken sauce.
- Pour into a large deep casserole pot.
- Place the sliced vegetables on top of the meat, alternating and mixing up the vegetables to create a deep mixed vegetable layer.
- Dot with butter and cover with foil.
- Place in the oven for 1½-2 hours (after 1½ hours check the meat by pushing a skewer through to feel how soft the meat is).
- Remove the foil and cook for a further 15-20 minutes until the vegetables are soft and golden.
- Serve with extra steamed seasonal greens.
