This is a straightforward one-pot ground pork stew built around fresh sage, carrots, onion, and a light chicken stock broth. It comes together in just over an hour and gives you a genuinely filling dinner with solid protein from 500g of pork across four servings. No fancy equipment, no hard-to-find ingredients.
Why this recipe works
Two things matter here. First, browning the pork properly at medium-high heat — not crowding it, not rushing it — builds the fond on the bottom of the pan that the chicken stock later lifts into the broth. That’s where most of the flavor lives. Second, the tomato paste goes in before the stock, which lets it cook briefly against the hot pan and lose its raw, tinny edge. Both steps take only a few extra minutes but make a real difference in the finished dish. Ground pork hits a safe internal temperature of 160°F (71°C) during the 30-minute simmer, so there’s no guesswork there.
Shopping notes
- Fresh sage: Dried sage is much more concentrated — use about 2 teaspoons dried if fresh isn’t available, but the aroma will be quieter. Fresh is worth finding for this one.
- Ground pork: Standard supermarket ground pork works fine. A slightly higher fat percentage (around 20%) keeps the meat from going dry during the simmer.
- Chicken stock: Low-sodium matters here because the stock reduces during simmering. Full-sodium stock can make the finished dish too salty before you’ve had a chance to adjust.
What can go wrong
- Watery broth that won’t thicken: One cup of stock is intentionally modest, but if your pork released a lot of liquid during browning and you didn’t drain it, the broth can end up thin. Tilt the pan and spoon off excess fat before adding the tomato paste.
- Sage turns bitter: Sage cooked at high heat for too long gets harsh. Add it with the carrots at medium heat, not while the pork is still browning at medium-high.
- Carrots still hard at the end: Thin rounds are key — if yours are cut thicker than about 3mm (⅛ inch), add them a few minutes before the sage so they get a head start.
- Pork clumping into large chunks: Break it up constantly for the first 2-3 minutes of browning. Once it sets in big pieces it won’t break down evenly in the simmer.
- Under-seasoned finish: The salt goes in before the 30-minute simmer, but taste again right before serving — the broth concentrates as it cooks and may need a small top-up of pepper.
Keeping and reheating
Leftovers keep well in a sealed container in the fridge for up to 3 days. The broth thickens overnight as the pork absorbs it, so add a splash of water or stock when reheating. Reheat on the stovetop over medium heat, stirring occasionally, until steaming throughout — about 5 minutes. For freezing, cool completely first, then freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating. Skip the cream garnish before freezing; add it fresh if you want it. Actually, skip the garnish altogether — a handful of crispy fried sage leaves is not worth the extra pan and oil for a weeknight dinner.
Minced Pork and Sage Hotpot
Ingredients
500 grams ground pork (minced pork) - preferably from a local butcher for quality
1 cup onion - finely chopped
2 cloves garlic - minced
1 cup carrots - sliced into thin rounds
2 tablespoons olive oil - extra virgin for richness
2 tablespoons sage - fresh, chopped
1 cup chicken stock (chicken broth or chicken bouillon) - low sodium, homemade if possible
1 tablespoon tomato paste
1 teaspoon salt - to taste
1 teaspoon ground black pepper - freshly ground
Instructions
- Heat the olive oil in a large saucepan over medium heat until shimmering. Add the chopped onions, stirring occasionally, until they turn translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute, just until aromatic, being careful not to let it brown.
- Increase the heat to medium-high and add the minced pork. Cook until browned, breaking it up with a wooden spoon as it cooks, about 8-10 minutes.
- Stir in the carrots and sage, allowing them to meld with the pork and onions for about 3-4 minutes, until the carrots start to soften.
- Reduce to medium heat and mix in the tomato paste, ensuring it coats the ingredients thoroughly for a depth of flavor. Pour in the chicken stock, scraping any brown bits from the bottom of the pan for extra taste.
- Season with salt and pepper, then lower the heat and cover. Let it simmer for 30 minutes, stirring occasionally, until the carrots are tender and the flavors have marinated beautifully.
Notes
Nutrition
Common questions
Can I serve this over mashed potatoes or rice to make it more filling?
Yes, and mashed potatoes in particular work well because the broth soaks into them. The stew is already a complete protein-and-vegetable meal on its own, but serving it over a starch stretches four portions to five or six if you need to feed more people.
How do I know the ground pork is fully cooked?
Ground pork needs to reach an internal temperature of 160°F (71°C) — never serve it pink. After the 30-minute covered simmer the pork will be well past that point, but if you’re checking early, a meat thermometer inserted into the thickest part of the mixture is the reliable way to confirm.
Can I add extra vegetables to bulk this up without changing the cooking time much?
Diced celery or sliced leek can go in with the onions at the start with no timing changes. Diced potato works too — cut it small (1cm cubes) and add it with the carrots so it’s tender by the end of the simmer.
Try these next
- Cumberland Sausage Mince Pie
- Savory Pork Apple Pasties
- Savory British Beef Pies
- Sweet Savory Scotch Eggs
