Gloucestershire Hotpot
This hearty pork stew is a comforting dish that is perfect for chilly evenings. Tender cubes of pork are coated in a flavorful seasoning mixture before being browned to perfection. The addition of apples and turnips lends a delightful sweetness to the stew while the slow cooking process allows the flavors to meld together beautifully. Serve this stew piping hot in deep bowls with some crusty bread for a satisfying meal that will warm you from the inside out.
— Constant Cookbook
Ingredients
- 1.5 litres/2½pints vegetable stock
- 500g/1lb 2oz pork
- 2 tbsp sea salt
- 2 tbsp black pepper
- 1 tbsp juniper berries
- 100g/3½oz plain flour
- 1.5kg/3lb 5oz cubed pork
- 5 tbsp olive oil
- 4 medium onions
- 2 large Bramley apples
- 2 turnips
- and freshly ground saltblack pepper
- 60g/2¼oz butter
Instructions
- Preheat the oven to 160C/325F/Gas 3.
- Bring a large pan of stock to the boil, add the pork bones and allow to bubble for 45 minutes on a very low heat.
- Using a mortar and pestle, crush the salt, pepper and juniper berries together. Mix them with the flour in a large mixing bowl.
- Heat the olive oil in a large casserole and brown the pork in batches, transferring the meat each time to the bowl with the seasoned flour. Mix the meat well.
- Fry the onions in the same casserole until softened and translucent. Shake off any excess flour from the pork and return to the casserole. Fry for three minutes to cook the flour through.
- Ladle the stock (without the bones) over the casserole and stir well, ensuring that there are no lumps of flour.
- Take the sliced discs of apple and turnip and layer them over the casserole alternating between the two. Scatter little knobs of the butter over the top. Place the lid over the casserole or cover with foil. Bake for two hours, removing the lid or foil, for the last 30 minutes.
- Serve in deep bowls with crusty bread.
Prep Time
PT30M
Yield
Serves 4
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