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 Gingered pork hot pot
Serves: 4
Prep time: 15 mins
Cooking time: 3 hrs
Total time: 3 hrs 15 mins
Skill level: Bit of effort




    • 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.


Nutritional information per portion



Fat 26.0g


Saturates 10.0g


Calories 641(kcal)


Recipe by Kate Moseley