One pot dish

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: 4

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 26.09.24; 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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