Slow-cooked pork, cider & sage hotpot

 

Method 1

Ingredients

Nutrition

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

step 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.

step 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.

step 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.

step 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.

step 5

Peel both types of potatoes and cut into slices 2mm thick, by hand or using a mandoline. 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.

Method 2

🍲 Slow-Cooked Pork, Cider & Sage Hotpot

🧾 Ingredients:

For the hotpot:

800g pork shoulder, trimmed and cut into bite-sized chunks

2 tbsp plain flour (for dusting)

Salt and pepper, to season

2 tbsp olive oil or vegetable oil

1 large onion, sliced

2 garlic cloves, crushed

2 carrots, sliced

2 sticks celery, sliced

1 leek, washed and sliced

1 tbsp fresh sage, finely chopped (or 1 tsp dried sage)

1 bay leaf

500ml dry cider (such as Westons, Thatchers, or similar)

300ml chicken or vegetable stock

1 tsp Dijon mustard (optional, adds depth)

1 tsp apple cider vinegar (optional, balances sweetness)

For the topping:

4–5 large floury potatoes (like Maris Piper or King Edward), peeled and thinly sliced

25g butter, melted

Salt & pepper

🥘 Method:

1. Brown the Pork:

Toss the pork pieces in seasoned flour.

Heat 1 tbsp oil in a large frying pan or hob-safe casserole dish.

Brown the pork in batches until golden all over. Set aside.

2. Sauté Vegetables:

In the same pan, add another tablespoon of oil if needed.

Gently cook the onion, garlic, carrots, celery, and leek for 5–7 minutes until softened.

Stir in the sage and cook for another minute.

3. Build the Hotpot Base:

Return the pork to the pan. Stir in the mustard (if using).

Pour in the cider, bring to a simmer and let it bubble for 3–5 minutes to reduce slightly.

Add the stock, bay leaf, and cider vinegar (if using).

Season well with salt and pepper.

4. Slow Cook:

Transfer everything to a slow cooker (low for 6–8 hours) or keep in an ovenproof casserole.

If using the oven: Cover and cook at 160°C (140°C fan) / 320°F / Gas 3 for 2.5–3 hours.

5. Add Potato Topping:

After cooking, layer the thinly sliced potatoes over the top.

Brush with melted butter and season.

Return to the oven uncovered at 200°C (180°C fan) / 400°F / Gas 6 for 40–50 minutes, until golden and crispy on top.

✅ Tips:

Make it ahead: Cook the pork base a day ahead for deeper flavor. Add potato topping and finish in the oven when ready.

Additions: A handful of frozen peas or sliced apples added in the last hour of cooking adds sweetness.

Drink pairing: Serve with a chilled glass of dry cider or a crisp white wine.