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Hotpot Porc y Gaeaf (Wintery Pork Hotpot)

Hotpot Porc y Gaeaf (Wintery Pork Hotpot) is a classic Cymric (Welsh) for a classic hearty stew of pork, onions, carrots, apples and beans cooked in a tomato and red wine base. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Wintery Pork Hotpot (Hotpot Porc y Gaeaf).

prep time

20 minutes

cook time

105 minutes

Total Time:

125 minutes

Serves:

4–6

Rating:

Tags : Pork Recipes Vegetable Recipes Bean Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

900g o ysgwydd cig moch (heb esgyrn) wedi ei giwbio yn ddarnau 3cm
450g o nionod botwm, wedi eu plicio
2 glof o arlleg wedi eu gwasgu
225g o foron, wedi eu torri'n ddarnau
2 afal Cox, wedi eu torri'n ddarnau
2 lwy fwrdd o siwgwr Demerara
2 lwy fwrdd o finegr gwin gwyn
1 llwy de o saws chilli
1 llwy fwrdd o deim wedi ei dorri'n fân
1 llwy fwrdd o bersli, wedi ei dorri'n fân
1 llwy fwrdd o oregano, wedi ei dorri'n fân
400g o ffa haricot, wedi eu coginio
400g o domatos tun
425ml o win coch
50g o fenyn
1 llwy fwrdd o olew olewydd

Dull:

Cyfunwch y menyn a'r olew mewn desgil casserol a defnyddiwch i ffrio'r porc am tua 3 munud, neu nes fod y darnau wedi brownio drostynt. Nawr ychwanegwch y nionod, gerllyg, moron a'r afalau cyn ychwanegu'r siwgwr, finegr, saws chilli, perlysiau, ffa haricot gwin choch a'r tomatos. Dewch a'r cyfan i ferwi yna gostyngwch y gwres i fudferwi a gosodwch gaead am ei ben. Unai mudferwch ar y tân am 100 munud, neu gosodwch y cyfan mewn popty wedi ei gyn-gynhesu i 180°C a choginiwch am yr un amser. Trowch i fowlen cynnes ac arddurnwch a dail persli. Gweinwch gyda phasta.
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English Translation

Ingredients:

900g boneless pork shoulder, cut into 3cm cubes
450g button onions, peeled
2 garlic cloves, crushed
225g carrots, chopped
2 Cox's apples, chopped
2 tbsp Demerara sugar
2 tbsp white wine vinegar
1 tsp chilli sauce
1 tbsp thyme, chopped
1 tbsp parsley, chopped
1 tbsp oregano, chopped
400g cooked haricot beans (tinned is fine)
400g tinned tomatoes
425ml red wine
50g butter
1 tbsp olive oil

Method:

Combine the butter and oil in a casserole dish and use this to fry the pork cubes for about 3 minutes, or until the pieces are evenly browned.

Now add the onion, garlic, carrots and the apples before stirring in the sugar, vinegar, chilli sauce, herbs, haricot beans, red wine and the tomatoes. Bring the mixture to a boil then reduce the heat to a simmer and cover the dish. At this point either simmer for 100 minutes, or transfer the casserole dish to an oven pre-heated to 180°C and cook for the same amount of time.

When done, turn the hotpot mix into a warmed serving bowl and garnish with parsley leaves. Serve with pasta.