SLOW-COOKED PORK, CIDER & SAGE HOTPOT
Warm up as the cold nights set in with this glorious hotpot, with slow-cooked pork cooked in cider and sage. It's topped with a crispy layer of potatoes
Provided by Anna Glover
Categories Dinner, Main course
Time 3h40m
Number Of Ingredients 14
Steps:
- Heat half of the oil in a deep ovenproof frying pan, or flameproof casserole dish, and fry the pork pieces over a medium high heat in batches until seared all over, then transfer to a plate. Add another 1 tbsp oil to the pan, if you need to, while you're cooking the batches. Once all the pork is seared, transfer to a plate and set aside.
- Add another 1 tbsp oil to the pan with a little butter and fry half the leeks with a pinch of salt for 10 mins until tender. Add the garlic, fry for a minute, then stir in the flour.
- Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. Add the stock, bay leaves and seared pork, then simmer, half-covered with a lid for 1-1½ hrs until the meat is just tender (it will later cook to the point of falling apart in the oven). Can be prepared a day ahead.
- Heat the oven to 200C/180C fan/gas 6. Simmer uncovered for a few minutes to reduce the sauce, if you need to - it shouldn't be too liquid or the potatoes will sink into the sauce. Stir in the parsley, chopped sage, remaining leeks, and the cream, then season well.
- Peel both types of potatoes and cut into slices 2mm thick, by hand or using a mandoline. Alternate layers of potato and sweet potato in circles over the pie, or randomly, if you prefer. Dot the cubed butter over the top and bake for 1-1½ hrs until the potato is tender. Nestle in the whole sage leaves, brushed in a little oil, for the last 10 mins. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 644 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 13 grams sugar, Fiber 80 grams fiber, Protein 35 grams protein, Sodium 0.6 milligram of sodium
PORK AND CIDER STEW (A CROCK-POT RECIPE)
The pairing of sweet potatoes, carrots and apples go perfectly with the pork shoulder and make a nice counterpoint to the cider. It's also really fast and easy to get together.
Provided by TasteTester
Categories Stew
Time 7h15m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Layer sweet potatoes, carrots, onion, pork, and apple in a 3 1/2-quart or larger slow-cooker.
- Stir flour, salt, sage, thyme and pepper in a small bowl to combine. Add apple cider; stir until smooth. Pour over meat and vegetables.
- Cover and cook on low 7-9 hours until pork and sweet potatoes are tender when pierced.
SLOW-ROASTED PORK BELLY WITH CIDER AND APPLE SAUCE
I saw this on a BBC programme called Saturday Kitchen Live which is hosted by a great cook from Yorkshire, James Martin (does great food and easy on the eye :) ) Serve with creamy mashed potato. I didn't get a lot of pan juices and was unable to make a jus to go with this however the meat was wonderfully juicy and tender and the crackling was great. I also didn't have any fresh sage so used dried sage instead, didn't measure it just used common sense and it worked out great.
Provided by Lou van
Categories Pork
Time 3h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 250C, or as hot as you can get the oven.
- Score the skin diagonally both ways to create diamond shape grooves with a stanley knife, BE CAREFUL!
- Rub the table salt into the grooves that you have cut into the pork skin.
- Turn the meat over and place fresh sage leaves and three slices of lemon onto the meat, season with the pepper and roll up, tie the pork at intervals with string to ensure it doesn't unroll during cooking.
- Place the pork on a wire rack that fits over an empty roasting tin, and roast for half an hour.
- Reduce the oven temperature to 150C and roast for a further three hours.
- For the cider and apple sauce; put them into a pan with the butter, sugar, water and cider; cover and heat for 4-5 minutes, or until the apples are soft enough to beat to a purée. Keep warm.
- Remove the crackling (skin) and then cover the meat with foil and rest for about 15 minutes.
- Drain the fat from the roasting tin keeping the meat juices in the tin.
- Put the roasting tin with the meat juices in onto the hob and add a small cube of butter (20g) and a splash of cider (optional).
- Slice the pork, remember to remove the string, and serve with the apple sauce and a small drizzle of pan juices.
Nutrition Facts : Calories 2615.9, Fat 258.9, SaturatedFat 97, Cholesterol 364.2, Sodium 226.7, Carbohydrate 27.5, Fiber 4.3, Sugar 20.2, Protein 44.5
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