Pork and Winter Vegetable Hot Pot with Champ

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NUTRITIONAL INFORMATION

INGREDIENTS

INGREDIENTS

  • HOT POT

  • 100g plain flour

  • 650g pork neck

  • 2 Tbsp olive oil

  • 150g speck, diced

  • 2 small red onions, peeled and chopped

  • 2 cloves garlic, finely diced

  • 2 carrots, peeled and chopped

  • 1 large parsnip, peeled, cored and chopped

  • 550ml Ocean Spray® Cranberry Classic™ Juice Drink

  • 500ml chicken stock

  • 400gm whole tinned tomatoes

  • 8 sage leaves

  • ½ bunch of thyme

  • 1 tsp dried mixed herbs

  • Salt and pepper, to season

  • 40g butter

  • 2 tbsp apple cider vinegar

  •  

  • CHAMP

  • 600g Desiree potatoes, peeled and chopped

  • 200ml milk

  • 150g butter

  • Salt and pepper, to season

  • ¼ bunch of parsley, chopped

  • ¼ bunch shallots, chopped

DIRECTIONS

DIRECTIONS

1. Preheat oven to 150°C. 
2. Lightly flour and brown pork in a casserole dish on a stove top with half the olive oil and speck. Remove and set aside. 
3. Add remaining oil to the pot and sweat onion and garlic. 
4. Add carrots and parsnip. Fry until cooked through. 
5. Add pork back to pot and allow to simmer for 5 minutes, stirring as needed. 
6. Deglaze pan with Ocean Spray® Cranberry Classic™ Juice Drink. 
7. Add chicken stock, tomatoes, sage, thyme and mixed herbs. 
8. Once liquid is at a light simmer, transfer to oven with lid on for 90 minutes or until meat is tender and pulls apart easily. 
9. Place pot back on cooktop and allow to simmer. Add butter and apple cider vinegar to stew and reduce as desired. 
10. For Champ, boil potatoes in salted water until soft and cooked through. 
11. Strain boiled potatoes and pass through a ricer to create mash. 
12. In a pan on low heat, beat milk and butter with a wooden spoon. 
13. Add mixture to potatoes and mix through. 
14. Season with salt & pepper to taste and add parsley and shallots 
15. Serve champ topped with stew.

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