Pork & Cider Hotpot | Delicious Autumn Recipe TUTORIAL

Easy step by step tutorial on How to make Pork & Cider Hotpot , delicious Autumn recipe tutorialShow more

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INGREDIENTS :

1kg cubed pork shoulder ( 35.3 oz )
500 ml cider ( 19.2 fl oz )
4 sliced leeks
150 grams potato slices ( 5.3 oz )
150 grams sweet potato slices ( 5.3 oz )
200 ml double cream ( 6.7 fl oz )
400 ml chicken stock ( 13.5 fl oz )
30 grams cubed butter pieces ( 1.5 grams )
3 tablespoons plain flour ( 23.4 grams )
4 minced garlic cloves
Small bunch fresh chopped parsley
handful fresh chopped sage
5 sage leaves
2 bay leaves
4 tablespoons olive oil ( 53.2 grams )
1/2 teaspoon salt ( 1.14 grams )
1/4 teaspoon ground black pepper ( 0.58 grams )

INSTRUCTIONS :

.in a ovenproof wok / large pan on medium heat add 1 tablespoons olive oil
.once heated cook cubed pork in batches until seared on all sides & set aside
.repeat process until all pork is cooked
.in same pan on medium heatadd 1 tablespoon olive oil, a cube of butter
.once heated cook 4 sliced leeks 1/2 teaspoon salt for 5 to 8 minutes
.add 4 minced garlic cloves & cook for 1 to 2 minutes
.stir in 3 tablespoons plain flour
.add 500 ml cider & stir well
.add 400 ml chicken stock, 2 bay leaves
.add pork & reduce to medium to low heat
.half cover with lid & simmer for 90 minutes
.add small bunch of chopped parsley, handful of chopped sage
.add 200 ml double cream, 1/4 teaspoon ground black pepper & stir well
.layer on top with 150 grams potato & 150 grams sweet potato slices
.top with 20 grams cubed butter pieces
.Sprinkle with black pepper, Place in preheated oven 180 c / 356 f for 80 minutes
.Place 5 sage leaves on top & brush with olive oil
.Place back in oven for 10 minutes, leave to rest for 10 minutes before serving