Easy Recipe: Add Pickled Onions to Pork for the Ultimate Winter Hotpot

Published Tuesday, Nov 26 2013, 19:00 GMT  |  By  |  Add comment
This easy recipe is a nice twist on the classic winter hot pot. Combining pork with pickled onions, cherry tomatoes and brown sugar, it creates a fab mid-week supper that's full of flavour.

Pork and pickled onion hot pot

© Garner's

Serve this up with rice and fresh veggies for a tasty tummy-warming dinner that's perfect for the current chilly spell.


  • 100g Garner’s Original Pickled Onions, drained
  • 200g sliced leg of pork, diced or 3 boneless steaks
  • 1 tablespoon rapeseed oil
  • 9 cherry tomatoes
  • 1 teaspoon brown sugar
  • A light pinch of salt and freshly milled pepper
  • 150mls vegetable stock – a quarter teaspoon of bouillon powder dissolved in boiling water
  • 1 dessertspoon cornflour, blended in a little water
  • 250g long grain rice


1 Heat the oil in a pan and brown the pork on both sides.

2 Halve the onions and add to pan with tomatoes and sauté with the pork for a couple of minutes, taking care not to burn.

3 Add the stock to deglaze pan and season.

4 Place lid on the pan, adjust heat and simmer gently for 45 minutes. Check occasionally and add a little water if required.

5 When the casserole is nearly ready, boil rice in lightly salted water for 10 minutes. Drain and return to pan.

6 Finally add cornflour, blended in a cup with a little cold water, for the last few minutes of cooking. Bring to the boil for a final time to thicken juices, the final result should almost be sticky.

Prep Time

15-20 minutes

Cook Time

45 minutes

Nutrition Information

Serves 3

Warm yourself up with these other comforting recipes:

Celery, Smoked Haddock & Sweetcorn Chowder
Chicken & Vegetable Pot Pies
Plaice Fillets with Leek & Cheddar Topping
Spicy Indian Omelette