Pork Hotpot With Potatoes And Veggies

Cooking time:

Serves:5 people

Rating: 13 votes, average: 3.08 out of 513 votes, average: 3.08 out of 513 votes, average: 3.08 out of 513 votes, average: 3.08 out of 513 votes, average: 3.08 out of 5


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

Preparation

Preheat oven to 180°C/Gas Mark 4.

Method

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

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

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

Serving Suggestion

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

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