Pork Leek and Potato Hotpot
This is a warming one pot casserole which cooks perfectly in a slow cooker. Great for a family meal or informal supper with friends. Serves 4 - 6
2 tbsp oil
2 leeks, washed and sliced
1 fat clove garlic crushed
225g/8oz button mushrooms, sliced
Good pinch dried herbs
900g/ 2lbs potatoes, washed and thinly sliced
1 tbsp plain flour
900g/2lb diced British pork
150ml ¼ pt chicken stock or water
Pepper to season
- Heat a tablespoon of the oil in a large pan or heatproof casserole, add the leeks cook for a couple of minutes then add the garlic and mushrooms cooking for a further 4 minutes, add the herbs and transfer to a dish until needed.
- Place the flour with some black pepper in a sturdy plastic bag, add the diced pork and shake well. Heat the remaining oil in the pan, add the pork and fry until browned stirring all the time. Don’t worry if the flour sticks to the pan.
- Make a layer of half the leek mixture in a slow cooker or casserole dish, then arrange half the potatoes over. Place all the diced pork on top then repeat the layers of leeks and potato.
- Add the cider and stock or water to the pan, boil rapidly and scrape up any of the residue from the pork then pour this mixture over the hotpot. The potatoes should be covered with the liquid so add a little more if needed. If using a slow cooker cook for 3-4 hours or until the meat and potatoes are tender. If placing in the oven cook on a low heat as above.
- Serve with seasonal green vegetables.