Pork Hotpot Recipe | olivemagazine

Ingredients

• 1 tbsp olive oil plus a drizzle
• 1½ kg pork shoulder cut into 5cm chunks
• 1 onion finely chopped
• 2 carrots peeled and cut into chunky bite-sized pieces
• 2 parsnips peeled and cut into bite-sized pieces
• 2 garlic cloves crushed
• 2 tbsp plain flour
• small handful sage chopped
• 300ml dry cider
• 350ml chicken stock
• 150g button mushrooms halved
• 2 eating apples peeled, cored and cut into wedges
• handful of flat-leaf parsley finely chopped
• 50ml double cream
• 1½ tbsp cider vinegar
• 2 tsp dijon mustard
• 4 medium-sized floury potatoes peeled and cut into very thin slices using a mandoline, if you have one
• 2 tbsp butter softened
• cooked greens and glasses of cider to serve (optional)