Slow Cooked Pork & Cider Hotpot

• 800 gdiced pork shoulder, cut into 4cm pieces
• 300 mlchicken stock
• 600 gwaxy potatoes, peeled and cut into 2cm chunks
• 1 tbspwholegrain mustard
• 2 tbspplain flour
• Fine salt, to taste
• 2leeks, trimmed, washed, and sliced into thick rounds
• 4sprigs fresh thyme, optional, removed before serving (optional)
• 1large onion, diced
• 3garlic cloves, crushed
• 2 tbspvegetable oil
• 150 gsmoked bacon lardons
• 400 mldry cider
• Black pepper, to taste

Method

1. 1Heat the oven to 160°C fan. Toss the pork in the flour with a little salt and pepper. Heat the oil in a heavy ovenproof casserole and brown the pork in two batches for 7–8 minutes each. Transfer to a plate, keeping any flour left in the bowl.
2. 2Cook the bacon and onion in the same pan for 7–8 minutes. Add the garlic and any remaining flour for 1 minute. Pour in the cider and scrape up the browned bits.
3. 3Add the stock, mustard, optional thyme and pork with its juices. Bring to a simmer, cover and cook in the oven for 90 minutes.
4. 4Stir in the potatoes and leeks, cover and cook for 45–60 minutes more until the pork yields to a fork and the potatoes are tender. Add a little water if the sauce is too thick. Discard any thyme stalks, then taste and season.
5. 5Cool leftover hotpot in shallow portions within 2 hours. Refrigerate for up to 2 days or freeze for up to 3 months. Defrost fully overnight in the fridge and use within 24 hours. Reheat once in a covered saucepan over a gentle heat, stirring regularly, until steaming hot throughout. Add a splash of water if the sauce is thick, and stir gently to keep the softened potatoes in pieces.

Per serving

kcal

825

protein

52.7g

fibre

6.5g

carbs

41.7g

fat

48g