Good Freezer

Still searching for what to cook ?

Name: Winter Hotpot
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1.5 kg Pork Shoulder Cubed; 6 clovevs Garlic Crushed; 7 T oil; 2 T Red Wine Vinegar; 4 T Soft Brown Sugar; 1 Chilli chopped finely; Salt n Pepper; 3 t Oregano; 2 t Thyme; 450 g Onions Sliced; 2 T Tomato Paste; 2 cans Flageolet or Haricot Beans; 2 cans Tomatoes Chopped; 300 ml Red Wine; 4 Bay Leaves; 25 g butter; 125 gm Breadcrumbs; 125 gm Gruyere Grated; Sprigs Thyme

Find the most delicious recipes here

INGREDIENTS

1.5 kg Pork Shoulder ; Cubed
6 clovevs Garlic ; Crushed
7 T oil
2 T Red Wine Vinegar
4 T Soft Brown Sugar
1 Chilli ; chopped finely
Salt n Pepper
3 t Oregano
2 t Thyme
450 g Onions ; Sliced
2 T Tomato Paste
2 cans Flageolet or Haricot Beans
2 cans Tomatoes ; Chopped
300 ml Red Wine
4 Bay Leaves
25 g butter
125 gm Breadcrumbs
125 gm Gruyere ; Grated
Sprigs Thyme

INSTRUCTIONS

Put pork, garlic, 2T oil vinegar, sugar, salt, pepper, 2t oregano and all the dried thyme in a bowl. Mix well and marinade, refrigerated, overnight.

Seal the pork in batches.

Fry onions.

Add tomato paste and fry for a minute.

Return meat to casserloe with drained bean juice, tomatoes, wine, bay and reserved marinade.

Cook at 180C- for 2 hours. (Freeze at 1.40hours)***

Add beans and turn up oven to 200C after 1.40 hours.

Melt butter in roasting tin and add breadcrumbs, remaining oregano and seasoning.

Brown on top shelf for 10mins.

Serve hotpot sprinkled with crumbs, cheese and garnish.

***Thaw overnight, add 150ml stock and bring to the boil. Cover and continue as in recipe.

NOTES

Alert editor

Winter Hotpot

1.5 kg Pork Shoulder Cubed
6 clovevs Garlic Crushed
7 T oil
2 T Red Wine Vinegar
4 T Soft Brown Sugar
1 Chilli chopped finely
 Salt n Pepper
3 t Oregano
2 t Thyme
450 g Onions Sliced
2 T Tomato Paste
2 cans Flageolet or Haricot Beans
2 cans Tomatoes Chopped
300 ml Red Wine
4 Bay Leaves
25 g butter
125 gm Breadcrumbs
125 gm Gruyere Grated
 Sprigs Thyme

Put pork, garlic, 2T oil vinegar, sugar, salt, pepper, 2t oregano and all the dried thyme in a bowl. Mix well and marinade, refrigerated, overnight.
Seal the pork in batches.
Fry onions.
Add tomato paste and fry for a minute.
Return meat to casserloe with drained bean juice, tomatoes, wine, bay and reserved marinade. 
Cook at 180C- for 2 hours. (Freeze at 1.40hours)***
Add beans and turn up oven to 200C after 1.40 hours.
Melt butter in roasting tin and add breadcrumbs, remaining oregano and seasoning.
Brown on top shelf for 10mins.
Serve hotpot sprinkled with crumbs, cheese and garnish.

***Thaw overnight, add 150ml stock and bring to the boil. Cover and continue as in recipe.

Add Photo

EdelCook

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (4534g)
Recipe Makes: 1 Servings

Calories: 6576
Calories from Fat: 3924 (60%)

Amt Per Serving		% DV

	Total Fat 436g	581 %
	Saturated Fat 142g	710 %
	Monounsaturated Fat 207.4g
	Polyunsanturated Fat 49g
Cholesterol 1256.2mg		387 %
Sodium 5053.6mg		174 %
Potassium 9588.8mg		252 %
Total Carbohydrate 222.3g		65 %
	Dietary Fiber 34.2g	137 %
	Sugars, other 188.2g
Protein 331.5g		474 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 6576

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe