Gloucestershire Hotpot

Pork stew topped with layered apple and turnip slices, baked until tender with juniper, onions, and rich vegetable stock.

Comfort Food Pork Main Course British Hotpot

Estimated Nutrition

Calories

1336

kcal / serving

5344 kcal total

Carbs

44.6g

per serving

178.4 g total

Fat

90.3g

per serving

361.2 g total

Protein

87.2g

per serving

348.6 g total

Cook Time

165

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

little knobs

Fruits

piece

Bramley Apple

large, sliced into 1cm discs

GrainsCereals

100

Plain Flour

Liquids

1.5

litres

Vegetable Stock

Meat

500

Pork Bones

1.5

Pork

cubed

NutsSeeds

tbsp

Sea Salt

flakes

tbsp

Black Peppercorns

tbsp

Juniper Berries

OilsFats

tbsp

Olive Oil

Vegetables

piece

Onion

medium, roughly chopped

piece

Turnip

sliced into 1cm discs

Method

Preheat the oven to 160°C.

Boil the stock with pork bones for 45 minutes on low heat.

Crush salt, pepper, and juniper berries then mix with flour in a bowl.

Brown the pork in olive oil and toss in the seasoned flour.

Soften the onions in the casserole dish and return the meat to cook the flour for three minutes.

Stir in the stock without the bones to create a smooth sauce.

Layer apple and turnip discs over the meat and top with butter.

Cover and bake for two hours, removing the lid for the final 30 minutes.