Hotpot Porc Cymreig, Chorizo a Ffa Gwynion (Welsh Pork, Chorizo and White Bean Hotpot)

Hotpot Porc Cymreig, Chorizo a Ffa Gwynion (Welsh Pork, Chorizo and White Bean Hotpot) is a modern Cymric (Welsh) recipe for a hotpot or Welsh pork, chorizo and butter beans intended for serving on St Dwynwen's day (the Welsh day of lovers). This recipe happens to be vegetarian, vegan and gluten-free. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Pork, Chorizo and White Bean Hotpot (Hotpot Porc Cymreig, Chorizo a Ffa Gwynion).

prep time

30 minutes

cook time

125 minutes

Total Time:

155 minutes

Serves:

Rating:

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

Original Recipe

Mae'r pryd hwn yn ddelfrydol ar gyfer Gwyl Santes Dwynwen (neu ddiwrnod San Ffolant) gan ei fod yn tynnu sylw at gynnyrch Cymreig, yn edrych ac yn blasu'n wych ac yn ddelfrydol ar gyfer rhannu. Mae'r cwrs hefyd yn gwella mewn blas ar storio, felly gallwch ei wneud y diwrnod cynt a dim ond ail-wresogi cyn gwasanaethu (delfrydol os ydych chi am ganolbwyntio ar eich anwylyn yn hytrach nag ar baratoi'r bwyd!). Mae hefyd yn economaidd gan ei fod yn defnyddio porc bracio yn hytrach na thoriad drytach o gig.

Cynhwysion:

400g o borc i'w frwysio, wedi ei ddocio a'i dorri'n giwbiau mawr
2 lwy fwrdd o olew olewydd
150g o selsig chorizo, yn ddi-groen ac wedi ei dorri'n ddisgiau 1cm o drwch
1 nionyn canolig, wedi'i dorri
1 morun canolig, wedi'i grafu a'i dafellu
1 coes seleri, wedi'i blicio (gyda phliciwr llysiau) a'i dafellu
350ml o stoc cyw iâr
300g o domatos wedi'u torri
200g ffa gwynion
Halen a phupur du wedi'i falu'n ffres, at flas

Ar gyfer y rhwb sesnin:
1 llwy de o paprika wedi ei fygu
1 llwy de o ronynnau gellyg
1 llwy de o oregano
½ llwy de o halen môr
1 llwy de o hadau ffenigl, wedi malu
½ llwy de o siwgr

Dull:

Cymysgwch y cynhwysion sesnin gyda'i gilydd mewn powlen fach. Rhowch y ciwbiau porc mewn powlen, gan wasgaru drosodd y cymysgedd sesnin a'i rwbio i fewn i'r porc. Rhowch o'r neilltu i farinadu am o leiaf 30 munud. Gosodwch 1/3 o'r tafellau chorizo o'r neilltu ar gyfer hwyrach. Ychwanegwch olew olewydd at ddesgil caserol gwrth-wres a'i osod dros wres canolig-uchel. Pan fydd yn boeth ychwanegwch y nionyn, y foronen a'r seleri a'u ffrio am tua 5 munud, nes eu bod wedi meddalu. Ychwanegu 2/3 o'r chorizo a pharhau i ffrio nes bod y selsig yn dechrau carameleiddio ac yn rhyddhau ei olew llawn paprika (tua 6 munud). Ychwanegwch y porc fesul llond llaw, gan ffrio pob llawiad nes ei fod wdi lliwio’n ysgafn (tua 3-4 munud). Wrth i bob llong llaw gael ei orffen, gwthiwch ef i un ochr i wneud lle ar gyfer y llawiad nesaf, nes fod yr holl gig wedi'i goginio drwyddo. Yna cymysgwch gyda'r llysiau a'r chorizo. Nawr ychwanegwch y tomatos a'r stoc a chymysgwch nes fod y cig wedi'i orchuddio’n llwyr gan yr hylif. Ychwanegwch y tafellau chorizo a gadwyd yn ôl, a'u troi i gyfuno. Dewch a’r gymysgedd i fudferwi yna straeniwch y ffa gwynion cyn eu hychwanegu i’r stiw. Rhoddwch gaead am ben y pot a'i drosglwyddo i bopty wedi'i chynhesu ymlaen llaw i 180C (360F) a choginiwch am 90 munud. Pan fydd y stiw yn barod dylai'r porc ddisgyn yn ddarnau o dan bwysau fforc. Os nad yw'r cig yn ddigon tyner, dychwelwch i'r popty a pharhau i goginio am 20 munud. Os nad yw'r saws yn ddigon trwchus, tynnwch y caserol o'r popty, tynnwch y caead i ffwrdd a'i roi ar yr hob. Dewch ag ef i ferwi’n ysgafn a choginiwch i leihau'r saws at eich dant. Mae'n well gadael i hwn oeri ac yna drannoeth ei ail-gynhesu trwy ddod i ferwi ar yr hob, yna trogslywddwci i’r popty a’i goginio am 20 munud cyn ei weini.

English Translation

This dish is ideal for St Dwynwen’s day (or Valentine’s day) as it highlights Welsh produce, looks and tastes great and is ideal for sharing. The dish also improves in flavour on storing, so you can make it the day before and just re-heat prior to serving (ideal if you want to focus on your loved one rather than on preparing the food!). It’s also economical as it uses braising pork rather than a more expensive cut.

Ingredients:

400g (1 lb) pork for braising, trimmed and cut into large cubes
2 tbsp olive oil
150g (1/3 lb) chorizo, skinned and cut into 1cm (1/2 in) discs
1 medium onion, chopped
1 medium carrot, scraped and sliced
1 stick celery, peeled (with a vegetable peeler) and sliced
350ml (1 2/5 cups) chicken stock
300g (2/3 lb) chopped tomatoes
200g (3/4 cup) butter beans
Salt and freshly-ground black pepper to season

For the Seasoning rub:
1 tsp smoked paprika
1 tsp (level) garlic granules
1 tsp oregano
½ teaspoon sea salt
1 tsp fennel seeds, ground
½ tsp sugar

Method:

Mix the seasoning ingredients together in a small bowl. Place the cubed pork in a bowl, scatter over the seasoning mix then rub into the pork. Rub the pork cubes with the seasoning. Mix in a bowl then set aside to marinate for at least 30 minutes.

Set 1/3 of the chorizo slices aside for later. Add olive oil to a heat-proof casserole and set over medium-high heat. When hot add the onion, carrot and celery and fry for about 5 minutes, until softened. Add 2/3 of the chorizo and continue frying until the sausage begins to caramelize and releases its paprika-rich oil (about 6 minutes).

Add the pork by the handful, frying each batch until lightly coloured (about 3-4 minutes). As each batch is done, push it to one side to make space for the next batch until all the meat is cooked through and mixed in with the vegetables and the chorizo.

Now add the tomatoes and the stock and mix in until the meat is completely submerged by the liquid. Add the reserved chorizo slices and stir to combine. Bring to a simmer then strain the butter beans and add these to the stew.

Add the lid and transfer to an oven pre-heated to 180C (360F) and cook for 90 minutes. When the stew is ready the pork should fall apart under the pressure of a fork. If the meat is not tender enough, just return to the oven and continue cooking for 20 minutes.

If the sauce is not thick enough, remove the casserole from the oven, take off the lid and place on the hob. Bring to a gentle boil and reduce the sauce to your liking.

This is best allowed to cool and then re-heated by bringing to a boil on the hob and heating in the oven for 20 minutes before serving the next day.