Korean-Style Pork Mince Bowl
Prep time: 5 mins
Cooking time: 15 mins
Easy
Serves:
4
Pork Hotpot with Potatoes And Veggies
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Try our mouth-watering pork hotpot recipe for an easy way to enjoy pork that tastes delicious.
This recipe is part of our budget-friendly collection, made up of recipes that will feed a family for under £1.50 a portion*.
Cook time: 2 hrs and 0 mins
Serves: 5
Cooking Skill: Easy
Ingredients
900g
lean pork shoulder or collar joint, cut into large cubes
1 tablespoon
oil
2
onions, peeled and roughly chopped
3
parsnips, peeled and roughly chopped
2 teaspoons
dried mixed herbs
150ml
sweet fruity ale
2
turnips or swede, peeled and sliced
2
large potatoes, peeled and sliced
1 tablespoon
butter
Method
Step 1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
Step 2
Heat the oil in a large non-stick pan. Add onion and pork, and brown on all sides. Add parsnips, dried herbs and ale. Season.
Step 3
Transfer to large oven-proof casserole dish. Top with the swede or turnip and potato slices. Dot with butter.
Step 4
Cover with a lid or foil and cook in oven for 1½ hours. Remove the lid and continue to cook for the final 30 minutes.
Step 5
Serve the hotpot traditionally with pickled red cabbage and additional seasonal vegetables.
Tips and Serving Suggestions
*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 03.08.23; but are subject to change due to fluctuations in ingredient prices.
Method
Step 1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
Step 2
Heat the oil in a large non-stick pan. Add onion and pork, and brown on all sides. Add parsnips, dried herbs and ale. Season.
Step 3
Transfer to large oven-proof casserole dish. Top with the swede or turnip and potato slices. Dot with butter.
Step 4
Cover with a lid or foil and cook in oven for 1½ hours. Remove the lid and continue to cook for the final 30 minutes.
Step 5
Serve the hotpot traditionally with pickled red cabbage and additional seasonal vegetables.
Pork Hotpot with Potatoes and Veggies
Ingredients
- 900g lean pork shoulder or collar joint, cut into large cubes
- 1 tablespoon oil
- 2 onions, peeled and roughly chopped
- 3 parsnips, peeled and roughly chopped
- 2 teaspoons dried mixed herbs
- 150ml sweet fruity ale
- 2 turnips or swede, peeled and sliced
- 2 large potatoes, peeled and sliced
- 1 tablespoon butter
Tips and Serving Suggestions
*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 03.08.23; but are subject to change due to fluctuations in ingredient prices.
Method
Step 1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
Step 2
Heat the oil in a large non-stick pan. Add onion and pork, and brown on all sides. Add parsnips, dried herbs and ale. Season.
Step 3
Transfer to large oven-proof casserole dish. Top with the swede or turnip and potato slices. Dot with butter.
Step 4
Cover with a lid or foil and cook in oven for 1½ hours. Remove the lid and continue to cook for the final 30 minutes.
Step 5
Serve the hotpot traditionally with pickled red cabbage and additional seasonal vegetables.
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