Pork hotpot

Pork Hotpot

Serves: 3 - 4

Cooking time: About 2 hours


  • 900g (2lb) Pork shoulder, collar or leg, cut into chunky cubes
  • 100g (4oz) Dry cured unsmoked bacon lardons
  • 15ml (1tbsp) Oil
  • 2 Onions, peeled and thinly sliced
  • 2 Clove garlic, roughly chopped
  • 2 Eating apples cored and cut into wedges
  • Seasoning
  • 2 Sprigs fresh sage
  • 300- 450ml (½- 3/4pt) Sweet cider
  • 15ml (1tbsp) 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


  1. Heat oil in a large pan and add pork cubes, bacon lardons, onion and garlic. Cook until meat is lightly browned.
  2. Add the apple wedges, seasoning, sage leaves and cider. Allow to bubble. Add gravy granules to slightly thicken sauce.
  3. Pour into a large deep casserole pot.
  4. Place the sliced vegetables on top of the meat, alternating and mixing up the vegetables to create a deep mixed vegetable layer.
  5. Dot with butter and cover with foil.
  6. Place in the oven for 1½-2 hours (after 1½ hours check the meat by pushing a skewer through the meat layer to feel how soft the meat is).
  7. Remove the foil and cook for a further 15-20 minutes until the vegetables are soft and golden.
  8. Serve with extra steamed seasonal greens.