Pork Hotpot With Potatoes And Veggies

cooking time
2 hours

cooking skill
Easy

serves
5 people

Ingredients

  • 900g (2lb) Lean pork collar or shoulder joint cut into large chunks
  • 15ml (1tbsp) Oil
  • 2 Onions, peeled and cut into chunks
  • 3 Parsnips, peeled and cut into thick chunks
  • 2 Large sprigs fresh sage, chopped
  • Seasoning
  • 150ml (¼pt) Sweet fruity ale
  • 2 White turnips, peeled and sliced
  • 2 Large potatoes, peeled and sliced
  • 15g (1tbsp) Butter

Method

Preparation

Preheat oven to 180°C/Gas Mark 4.

1

Heat oil in a pan. Add onion and pork, and brown on all sides. Add parsnips, sage, seasoning and ale.

2

Transfer to large oven-proof pot. Top with slices of turnip and potato and dot with butter.

3

Cover with lid or foil and cook in oven for 2 hours (remove the lid for the last 30 minutes to brown off).

Serving Suggestions

Serve the hotpot traditionally with pickled red cabbage and additional seasonal vegetables.