Pork and Apple Hot Pot
Warm up with the comforting flavors of a classic Pork and Apple Hot Pot, a hearty one-pot meal perfect for family dinners or cozy gatherings. This slow-cooked dish combines tender chunks of pork shoulder, sweet-tart Granny Smith apples, and an array of root vegetables simmered in a luscious blend of chicken stock and dry cider. Fresh thyme and bay leaves infuse the rich, savory broth with fragrant, herbal notes, while the addition of potatoes makes this dish a satisfying, all-in-one meal. Simple to prepare yet full of rustic charm, this hot pot is best served straight from the oven with a garnish of fresh herbs for a wholesome, warming experience that's sure to impress.
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Recipe Information
Ingredients
- 800 g pork shoulder
- 2 pieces apples (Granny Smith or similar cooking apples)
- 2 large onions
- 3 medium carrots
- 2 pieces celery stalks
- 500 g potatoes
- 750 ml chicken stock
- 250 ml dry cider
- 2 tablespoons vegetable oil
- 4 sprigs fresh thyme
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons plain flour
Instructions
Cut the pork shoulder into bite-sized chunks, trimming off any excess fat.
Peel and core the apples, then slice them into wedges.
Peel and thinly slice the onions. Peel the carrots and cut them into thick slices. Chop the celery into small pieces. Peel the potatoes and cut into chunks.
Heat the vegetable oil in a large oven-safe casserole dish or pot over medium-high heat.
Lightly coat the pork pieces with the flour, shaking off any excess. Brown the pork in batches in the hot oil, cooking for about 2–3 minutes per side. Remove the pork from the pot and set aside.
Add the onions to the pot and sauté for 3–4 minutes until softened. Stir in the carrots, celery, and potatoes, cooking for another 2 minutes.
Return the browned pork to the pot. Add the chicken stock and dry cider, stirring to combine. Make sure the liquid just about covers the ingredients; if necessary, add a little water.
Add the thyme, bay leaves, salt, and black pepper. Stir well.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover with a lid and cook on low heat for about 1 hour 30 minutes, stirring occasionally.
After 1 hour, add the apple wedges to the pot and gently stir them in. Continue cooking for the remaining 30 minutes until the pork is tender and the apples have softened but still hold their shape.
Taste and adjust seasoning, if necessary. Remove the thyme sprigs and bay leaves before serving.
Serve the Pork and Apple Hot Pot hot, optionally garnished with a sprinkle of fresh thyme leaves or parsley.
Nutrition Facts
Calories |
3180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.0 g | 167% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 3457 mg | 150% | |
| Total Carbohydrate | 225.3 g | 82% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 85.6 g | ||
| Protein | 235.0 g | 470% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 7528 mg | 160% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
