Pork Hotpot Recipe

Name: Pork Hotpot Recipe
Total time: 240 min
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)

www.olivemagazine.com

Let slow-cooked pork shoulder shine in this cider-infused pork hotpot recipe, made hearty with root veg and double cream

View full recipe on www.olivemagazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.

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Mandoline
Slow cooker
Dutch oven
Baking dish
Skillet
Oven
Stove
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Wooden spoon
Tongs
Plate
Spatula

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)