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Pork and Cider Hotpot
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Belly pork is a very inexpensive cut of meat, but enormously rewarding if you treat it to long, slow cooking: this helps it release its flavoursome fat and become beautifully tender. Simmering it gently in the oven with cider and a few herbs creates a rich, deeply savoury dish that's somehow greater than the sum of its parts. The onions are crucial – make sure you get them really soft and floppy before you add the pork, and they will contribute a beautiful sweetness to the finished stew. A little mustard added at the end helps to define all those mellow flavours, making this a true winter warmer.
When your kitchen's full of the cider-apple aromas of this hotpot, it would be sacrilege to serve this dish with anything else.
Typical values per serving:
This recipe was first published in January 2007.