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This pork and apricot casserole recipe is quick, simple and makes for a great weekend dinner.
This classic pork casserole 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 (opens in new tab).
- 2tsp 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
- ¼tsp ground ginger
- 2tsp dried mixed herbs
- 2tsp cornflour, blended with 2tsps of water
- Chopped fresh parsley or coriander, to garnish
- Salt and freshly ground black pepper
- 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 (3/4 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.
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.
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Jessica currently works as a Senior Food Writer at Future. She writes food and drink-related news stories and features, curates product pages, tests, and reviews equipment, and also develops recipes that she styles on food shoots. An enthusiastic, self-taught cook Jess 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.
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