Pork Hotpot With Potatoes And VeggiesWarm yourself up this autumn with this fantastic Pork dish
As the nights draw in and the temperature start to plummet, it's time to cosy up with a delicious autumn/winter warmer recipe to melt your heart!
And we think this Pork Hotpot with Potatoes and Vegetables from our friends at Crump Butchers in Royal Wootton Bassett sounds like just the job!
Pork Hotpot with Potatoes and Veggies
Serves: 5
Cooking Time:
120 mins
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
PREPERATION
Preheat oven to 180°C/Gas Mark 4.
METHOD
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 SUGGESTION Serve the hotpot traditionally with pickled red cabbage and additional seasonal vegetables.
For more recipes and information on what they've got to offer, just visit the Crump Butchers website via the link below. |
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