Name: Fruity pork casserole recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves: 4
Ingredients: 2 tsp vegetable oil; 500g lean pork chunks (such as leg or shoulder); 1 large onion, chopped; 2 garlic cloves, crushed; 2 carrots, sliced; 250g swede, chopped; 250g potatoes, chopped; 1 chicken stock cube; 100g ready-to-eat dried apricots, halved if large; ¼ tsp ground ginger; 2 tsp dried mixed herbs; 2 tsp cornflour, blended with 2tsps of water; Chopped fresh parsley or coriander, to garnish; Salt and freshly ground black pepper

By Jessica Ransom

last updated 31 August 2022

This fruity pork casserole recipe is quick, simple and makes for a great weekend dinner.

It has been given a fruity twist thanks to the apricots - and is also full of other delicious flavours, thanks to the chicken stock, onion, garlic, carrots, swede and potatoes. British apricot season is May to September, but we’ve used ready-to-eat dried apricots in our recipe for more versatility. Altogether, this hearty casserole costs just £1.32 per serving and only takes just over an hour to prepare from start to finish. As a casserole, this dish is traditionally made in the oven - but would also work well in a slow cooker. The longer cooking time really helps to tenderise the meat and bring out all the flavour in the fruits and vegetables.

Read our tried and tested reviews of the best slow cookers.

Ingredients

2 tsp vegetable oil
500g lean pork chunks (such as leg or shoulder)
1 large onion, chopped
2 garlic cloves, crushed
2 carrots, sliced
250g swede, chopped
250g potatoes, chopped
1 chicken stock cube
100g ready-to-eat dried apricots, halved if large
¼ tsp ground ginger
2 tsp dried mixed herbs
2 tsp cornflour, blended with 2tsps of water
Chopped fresh parsley or coriander, to garnish
Salt and freshly ground black pepper

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Method

Preheat the oven to 190°C/fan oven 170°C/gas 5.
Heat a large flameproof casserole dish on the hob and add the vegetable oil, brushing it over the base. Add the pork chunks, letting them sear and brown before turning them over. Cook for 3-4 mins until browned on all sides.
Add the onion, garlic, carrots, swede and potatoes, stirring well. Pour in 450ml (¾ pint) water. Bring up to the boil, then crumble in the chicken stock cube. Add the apricots, stir in the ginger and mixed herbs, then cover with a tight-fitting lid. Transfer to the oven and bake for 1 hr.
Stir the blended cornflour, then add it to the casserole, stirring until thickened. Cook for 2-3 mins. Serve, garnished with chopped fresh parsley or coriander.

Watch how to make our pork casserole

Top tips for making fruity pork casserole:

If you don’t own a flameproof casserole dish, just brown the pork in a frying pan before transferring it to a regular casserole with the other ingredients.

What's the best cut of meat to use in pork casserole?

When you're slow-cooking meat it has plenty of time to break down and tenderise. This mean you can use dices of hardworking cuts like the leg and shoulder, which can be tougher if they're cooked too quickly. Diced chump end is also good for this recipe.

Can I freeze leftover pork casserole?

Absolutely and, even better, you don't have to defrost it before you cook it. Simple cook it in the oven from frozen for about 1.5 hours. Make sure it's hot all the way through before serving (and if not, cook for a little longer).

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Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.