SLOW-COOKED PORK, CIDER & SAGE HOTPOT
PREP 40 MINS COOK 3 HOURS SERVES 6 (AS A MAIN)
2½ tbsp olive oil, plus 1 tsp extra
1kg diced trimmed pork shoulder
20g light margarine, plus 1 tsp extra
4 leeks, trimmed and thickly sliced
4 cloves garlic, crushed
3 tbsp plain flour or gluten-free plain flour
500ml (2 cups) dry apple cider
400ml salt-reduced chicken stock or gluten-free stock
2 bay leaves
½ small bunch flat leaf parsley, finely chopped
1 bunch sage, leaves picked, 5 left whole, the rest chopped
200ml light thickened cream
Freshly ground black pepper
400g Zerella Spud Lite Potatoes
400g orange sweet potato
1 Heat 3 teaspoons of the oil in a large deep ovenproof frying pan or flameproof and ovenproof casserole dish over medium-high heat. Add half the pork and cook, turning occasionally, for 2-3 minutes or until well browned. Transfer to a plate. Repeat with another 3 teaspoons of oil and the remaining pork. Remove all the pork from the pan.
2 Add the remaining oil to the pan with half the margarine. Heat over medium heat. Add the leeks and cook, stirring occasionally, for 10 minutes or until the leek softens. Add the garlic and cook, stirring, for 1 minute. Stir in the flour.
Pour the cider into the pan, 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 hours or until the meat is just tender.
