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Delicious, succulent, and warming, this winter hotpot is simple, versatile, and a sure-fire family favorite. It freezes well and is a great choice for a slow cooker recipe, as well as for the oven. Perfect for a winter’s evening, hotpot it’s filled with meat, beans, veg, and tangy, sweet, spicy flavor. Although you can use pork shoulder or leg, we’ve gone for loin because it’s a better, leaner cut that has oodles of flavor.
Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes (6 to 8 hours in a slow cooker)
Average Calories Per Serving: 550
- 3 lbs (1.5 kgs) of pork loin, with the fat trimmed off
- 6 crushed garlic cloves
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 4 tbsp of dark brown sugar
- 2 tsp of minced chili
- 2 tsp of dried oregano
- 2 tsp of dried thyme
- 1 lb (450 g) of peeled, sliced onions
- 2 tbsp of tomato puree
- 2 cans of haricot beans
- 2 cans of chopped tomatoes
- 10 fl oz (300 ml) of red wine
- 5 oz (125 g) of white breadcrumbs
- 5 oz (125 g) of grated Gruyere cheese
- 1 oz (25 g) of butter
Ideally, the pork needs to marinade for a minimum of 8 hours to soak up plenty of flavor. Therefore, either prep the pork the night before, or very early the same morning. Chop the pork loin into cubes and place in a large bowl with the garlic, oil, vinegar, sugar, chili, salt, pepper, and herbs. Use a wooden spoon or your hands and thoroughly mix the concoction, then cover it and place in the refrigerator.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celcius), then take a large casserole dish and place it over a medium heat on the stovetop with a tablespoon of oil. Remove the pork from the marinade (but don’t discard the marinade) and drop it into the casserole dish, stirring and turning occasionally, until the pork it sealed on all sides. Add the onions and, once they’ve softened, spoon in the tomato puree and cook for another 1 minute.
Drain the juice from the beans into the casserole dish, along with the canned tomatoes, wine, and marinade. Bring this mixture to the boil, then simmer it for 10 minutes. Cover the casserole dish and place it in the preheated oven for 2 hours.
After 2 hours, the pork should be fall-apart tender. At this point, remove from the oven and add in the beans, stirring them through thoroughly. Then simply return to a lower shelf in the oven for a further 20 to 30 minutes.
While the hotpot has another 20 minutes in the oven, it’s time to make the topping. So, increase the temperature to 390 degrees Fahrenheit (200 degrees Celcius), then place a roasting pan over a medium/high heat on the stovetop and add the butter. Once heated, throw in the breadcrumbs with a sprinkling of pepper, oregano, and thyme and stir well. Place the pan on the top shelf of the oven to brown.
Serve the stew in bowls and sprinkle the top with the seasoned, crispy breadcrumbs. Finish off the dish by grating over the gruyere cheese.
As a quicker topping alternative, use rough breadcrumbs, add seasoning, and sprinkle over the top of the dish when you add the beans.
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