SLOW-COOKED PORK, CIDER & SAGE HOTPOT
PREP 40 MINS COOK 3 HOURS SERVES 6 (AS A MAIN)
2½ tbsp olive oil, plus 1 tsp extra1kg diced trimmed pork shoulder20g light margarine, plus 1 tsp extra4 leeks, trimmed and thickly sliced4 cloves garlic, crushed3 tbsp plain flour or gluten-free plain flour500ml (2 cups) dry apple cider400ml salt-reduced chicken stock or gluten-free stock2 bay leaves½ small bunch flat leaf parsley, finely chopped1 bunch sage, leaves picked, 5 left whole, the rest chopped200ml light thickened creamFreshly ground black pepper400g Zerella Spud Lite Potatoes400g 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 seared pork to the pan. Cover and bring to the boil over high hours or until the meat is just tender.
