Golden Pork and Apricot Casserole
Indulge in the comforting flavors of this Golden Pork and Apricot Casserole, a hearty dish that blends tender pork shoulder with the natural sweetness of dried apricots and honey. Slow-cooked with aromatic thyme, bay leaves, and a splash of dry white wine, this casserole delivers a rich, savory broth that perfectly balances sweet and tangy notes. Softened onions, garlic, and carrots add depth and texture while the oven-braised cooking method ensures the pork melts in your mouth. Ideal for family dinners or cozy gatherings, this one-pot wonder pairs beautifully with mashed potatoes, crusty bread, or steamed rice. Elevate your table with this golden-hued, flavor-packed casserole that promises comfort in every bite.
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Recipe Information
Ingredients
- 800 grams Boneless pork shoulder
- 150 grams Dried apricots
- 1 large Onion
- 3 pieces Garlic cloves
- 2 medium Carrots
- 500 ml Chicken stock
- 125 ml Dry white wine
- 3 tablespoons Flour
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 pieces Bay leaves
- 4 sprigs Fresh thyme
- 2 tablespoons Honey
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Preheat your oven to 180°C (350°F).
Cut the pork shoulder into bite-sized chunks and season generously with salt and black pepper.
Heat a large oven-safe casserole dish or Dutch oven over medium-high heat. Add the olive oil and butter.
Brown the pork in batches, making sure not to overcrowd the pan. Once browned, remove the pork and set it aside.
Peel and dice the onion, mince the garlic, and slice the carrots into thin rounds.
In the same dish, sauté the onion until softened, about 5 minutes. Add the garlic and cook for another 1 minute until fragrant.
Stir in the flour and cook for 1-2 minutes, stirring constantly to coat the vegetables.
Gradually pour in the white wine, stirring constantly to prevent lumps, and let it simmer for 2 minutes to cook off the alcohol.
Add the chicken stock, honey, bay leaves, thyme sprigs, carrots, and dried apricots. Stir well to combine.
Return the browned pork to the dish, ensuring it is mostly submerged in the liquid.
Cover the dish with a lid and bake in the preheated oven for 1 hour and 30 minutes, stirring midway through cooking.
After 1 hour and 30 minutes, remove the lid and bake uncovered for an additional 15 minutes to thicken the sauce.
Remove from the oven, discard the bay leaves and thyme sprigs, and let the dish rest for 5 minutes before serving.
Serve the Golden Pork and Apricot Casserole hot with crusty bread, mashed potatoes, or steamed rice.
Nutrition Facts
Calories |
3258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 2871 mg | 125% | |
| Total Carbohydrate | 183.7 g | 67% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 129.7 g | ||
| Protein | 206.7 g | 413% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 396 mg | 30% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 5153 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
