Ingredients with Measurements:
- 1 pound pork shoulder, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups beef broth
- 2 cups sliced potatoes
- 1 cup sliced carrots
- 1 cup sliced parsnips
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Dutch oven or casserole dish with lid
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Heat oil in a Dutch oven or casserole dish over medium-high heat.
3. Add pork and cook until browned on all sides, about 5 minutes.
4. Add onion and garlic and cook until softened, about 3 minutes.
5. Stir in tomato paste, Worcestershire sauce, smoked paprika, cumin, coriander, cayenne pepper, salt, and black pepper.
6. Pour in beef broth and bring to a boil.
7. Reduce heat and simmer for 10 minutes.
8. Layer sliced potatoes, carrots, and parsnips on top of the pork mixture.
9. Cover with lid and bake in preheated oven for 1 hour.
10. Remove lid and sprinkle frozen peas on top.
11. Bake for an additional 15 minutes, or until vegetables are tender and pork is cooked through.
12. Garnish with chopped fresh parsley before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 15 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 352
- Fat: 16g
- Carbohydrates: 28g
- Protein: 24g
- Fiber: 6g
- Sugar: 6g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or lamb.
- Vegetable oil can be substituted with olive oil or canola oil.
- Frozen peas can be substituted with frozen green beans or corn.
Variations:
- Add chopped bell peppers or jalapeños for extra spice.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add a can of diced tomatoes for a more tomato-based flavor.
Tips and Tricks:
- Brown the pork in batches to avoid overcrowding the pan.
- Use a mandoline to slice the vegetables evenly.
- Let the hotpot cool for a few minutes before serving to avoid burning your mouth.
Storage Instructions:
- Store leftover hotpot in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or oven until heated through.
Presentation Ideas:
- Serve hotpot in individual bowls or on a large platter.
- Garnish with additional fresh herbs or a dollop of sour cream.
Garnishes:
- Chopped fresh parsley or cilantro
- Sour cream
- Shredded cheese
Pairings:
- Crusty bread or rolls
- Green salad with vinaigrette dressing
- Roasted vegetables
Suggested Side Dishes:
- Garlic bread
- Mashed potatoes
- Steamed rice
Troubleshooting Advice:
- If the hotpot is too dry, add more beef broth or water.
- If the vegetables are not cooked through, cover with foil and bake for an additional 10-15 minutes.
Food Safety Advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Lancashire hotpot is a traditional English dish that originated in the county of Lancashire in the 18th century. It typically consists of lamb or beef, potatoes, and onions, and is cooked in a covered pot for several hours.
Flavor Profiles:
- This spicy pork Lancashire hotpot is savory, smoky, and slightly spicy, with a rich broth and tender vegetables.
Serving Suggestions:
- Serve hotpot with a side of crusty bread or rolls for dipping in the broth.
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Region: British