Gingered pork hot pot Recipe

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15 min


3 hr

Nutrition per portion

Calories 641 kCal 32%
Fat 26g 37%
  -  Saturates 10g 50%

Give your traditional winter meal a spicy twist by adding a touch of ginger. This delicious pork hot pot will be a hit with the whole family


  • 8 rashers de-rinded streaky bacon
  • 2 medium onions, peeled and sliced
  • 5cm (2in) fresh ginger, peeled and coarsely grated
  • 1 tablespoon oil, optional
  • 2 level tablespoons flour
  • 1 level teaspoon ground cinnamon
  • Good pinch of ground cloves or allspice
  • optional
  • Salt and freshly ground black pepper
  • 4 boneless pork loin steaks (about 125g/4oz each)
  • 3 Pink Lady or Jazz apples
  • 600ml (1 pint) apple juice
  • 1 teaspoon fresh thyme leaves, plus extra for garnish
  • 4 small to medium-sized potatoes (about 650g/11⁄4lb)
  • About 30g (1oz) butter
  • You will also need
  • :
  • Large casserole or pie dish


  • Cut the bacon into strips, add to a large, hot frying pan and dry-fry for a few minutes until crispy. Remove from the pan and put in a bowl.

  • Add the onion to the bacon fat in the pan and cook for about 5 minutes. Add the ginger, and oil if you think it needs it, and cook until softened. Remove from the pan and mix with the bacon.

  • Set the oven to 180°C/350°F/Gas Mark 4. Mix the flour, spices and seasoning on a plate and use to coat the pork steaks. Keep excess flour.

  • Quarter the apples (no need to peel them), core and slice the quarters into 3 or 4.

  • Spoon half the onion mixture into the dish. Put 2 of the pork steaks on top, then half the apple wedges. Repeat the layers.Tip any leftover flour into the frying pan, whisk in a little of the apple juice to make a paste, then gradually add more juice and bring to the boil. Add the thyme leaves and pour it into the casserole.

  • Arrange the thinly sliced (unpeeled) potatoes over. Season well and put small knobs of butter on top. Cover with buttered paper, or foil, put on a baking tray and cook for 1 1⁄2 hours.

  • Take the paper, or foil, off and cook for another 1 1⁄4 – 1 1⁄2 hours, until the potatoes are tender and golden. Sprinkle with thyme, if you like. Serve with vegetables.

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Top Tip

If you don't have fresh ginger use 2 teaspoons of ground ginger instead