Pork, Apple and Onion Hotpot

Name: Pork, Apple and Onion Hotpot
Ingredients: 700 g (1½ lb) belly of pork rashers; 700 g (1½ lb) large onions, sliced; 700 g (1½ lb) firm but juicy apples (e.g. Bramleys or Cox’s), peeled, cored and sliced; 700 g (1½ lb) firm but juicy apples (e.g. Bramleys or Cox’s), peeled, cored and sliced; 700 g (1½ lb) firm but juicy apples (e.g. Bramleys or Cox’s), peeled, cored and sliced; salt and pepper; salt and pepper; 450 g (1 lb) ‘floury’ potatoes, peeled and thinly sliced (optional); butter (optional)

Preparation info

4-6
servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

The secret of this excellent dish is slow cooking. This melts the pork fat which mingles with the apple and onion juices to make a rustic but highly savoury mélange.

Ingredients

700 g (1½ lb) belly of pork rashers
700 g (1½

Main course
Gluten-free

Method

Cut the skin off the pork rashers, and cut them in half. Layer the onions, apple slices and pork pieces, in that order, in an ovenproof casserole. Sprinkle with salt and pepper as you go. Continue until all the ingredients are used up, ending with a layer of onion or apple. You can cap the dish with a layer of overlapping potato slices dotted with butter, if you like.

Cover the dish wit