This hearty Hairy Bikers Pork Casserole is the ultimate one-pot comfort meal, perfect for a family dinner. This classic recipe is made with tender pork shoulder, flavourful smoked bacon, sweet apples, and a rich gravy made from cider and wholegrain mustard. The result is a wonderfully rich and savory stew, where the pork is fall-apart tender and the sauce is packed with flavour. This comforting dish serves 4-6 people and is a fantastic, fuss-free meal for a cozy evening.
Hairy Bikers Pork Casserole Ingredients
- 2 tbsp sunflower or vegetable oil
- 1kg pork shoulder, trimmed of excess fat and cut into 4-5cm chunks
- 200g smoked bacon lardons or chopped streaky bacon
- 2 medium onions, chopped
- 2 medium carrots, peeled and sliced
- 2 celery sticks, sliced
- 2 tbsp plain flour
- 500ml dry cider
- 400ml chicken stock
- 2 tbsp wholegrain mustard
- 2 bay leaves
- A few sprigs of fresh thyme
- 2 eating apples (like Braeburn or Cox), peeled, cored, and cut into wedges
- Salt and freshly ground black pepper
- A handful of fresh parsley, chopped, to serve
How To Make Hairy Bikers Pork Casserole
- Brown the pork: Heat one tablespoon of oil in a large flameproof casserole dish over a medium-high heat. Season the pork chunks with salt and pepper. Working in batches, brown the pork on all sides until golden. Remove each batch with a slotted spoon and set aside.
- Cook bacon and vegetables: Add the remaining oil to the dish. Add the bacon lardons and cook for 3-4 minutes until they start to crisp. Add the onions, carrots, and celery to the dish and cook for 8-10 minutes, stirring occasionally, until softened and lightly browned.
- Create the sauce base: Sprinkle the flour over the cooked vegetables and stir well for one minute. This will help to thicken the casserole later.
- Deglaze the pan: Gradually pour in the cider, stirring constantly and scraping the bottom of the dish to lift any browned bits, which add lots of flavour. Bring the mixture to a simmer.
- Simmer the casserole: Return the browned pork to the dish. Add the chicken stock, wholegrain mustard, bay leaves, and thyme. Stir everything together, bring to a gentle simmer, then cover with a lid and reduce the heat to low. Cook for 1.5 to 2 hours, or until the pork is completely tender.
- Add apples and serve: Remove the lid and stir in the apple wedges. Cook for another 15-20 minutes with the lid off, until the apples are tender and the sauce has thickened slightly. Remove the bay leaves and thyme sprigs. Garnish with fresh parsley before serving.
Recipe Tips
- Choose the right cut: Pork shoulder is the best cut for this casserole. It has enough fat and connective tissue to break down during the long, slow cooking process, resulting in incredibly moist and tender meat.
- Don’t skip the browning: Searing the pork in batches is a crucial step. It creates a deep, brown crust through the Maillard reaction, which builds a massive foundation of flavour for the final gravy.
- Use a good quality cider: A dry or medium-dry hard cider works best. It adds a wonderful tangy depth that cuts through the richness of the pork and balances the sweetness from the apples.
- Make it ahead: Like many stews, this pork casserole tastes even better the next day. The flavours have more time to meld and deepen. Simply cool, refrigerate, and reheat gently on the stove.
What To Serve Pork Casserole
This rich and flavourful pork casserole is a perfect match for creamy mashed potatoes, which are ideal for soaking up every last drop of the delicious gravy. It’s also excellent served with simple boiled new potatoes, crusty bread for dipping, or even some fluffy dumplings cooked on top for the last 20 minutes. For a green side, serve with steamed cabbage, broccoli, or green beans.
How To Store Pork Casserole Leftovers
- Refrigerate: Allow the casserole to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan on the stove until piping hot.
- Freeze: This casserole freezes exceptionally well. Once completely cool, transfer it to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Hairy Bikers Pork Casserole Nutrition Facts
Serving Size: 1/6th of the casserole
- Calories: 550 kcal
- Total Fat: 30g
- Saturated Fat: 10g
- Cholesterol: 130mg
- Sodium: 700mg
- Total Carbohydrate: 25g
- Dietary Fiber: 5g
- Sugars: 15g
- Protein: 40g
Frequently Asked Questions
- Can I cook this casserole in the oven? Yes. After you bring the casserole to a simmer on the stove (step 5), you can transfer the covered dish to a preheated oven at 160°C (140°C Fan, Gas Mark 3) and cook for the same amount of time.
- What if I don’t want to use alcohol? You can substitute the cider with an equal amount of good-quality apple juice. The final dish will be a little sweeter, so you may want to add a splash of apple cider vinegar at the end to add a bit of balancing acidity.
- Can this be made in a slow cooker? Absolutely. Follow steps 1-4 on the stovetop to brown the meat and vegetables. Then, transfer everything to the slow cooker, add the remaining ingredients (except the apples), and cook on low for 6-8 hours or high for 4 hours. Add the apples during the last 30-45 minutes of cooking.
- What other vegetables can I add? This is a versatile recipe. You could add parsnips, leeks, or button mushrooms along with the other vegetables for extra flavour and texture.
Try More Recipes:
- Hairy Bikers Chicken Tray Bake Recipe
- Hairy Bikers Kedgeree Recipe
- Hairy Bikers Chicken and Dumplings Casserole Recipe
Hairy Bikers Pork Casserole Recipe
Description
A hearty and comforting Hairy Bikers Pork Casserole. This one-pot meal features tender pork shoulder, smoked bacon, and sweet apples slow-cooked in a rich cider and mustard gravy. Perfect for a cozy family dinner.
Ingredients
Instructions
- Brown the pork: In a large casserole dish, heat oil and brown the seasoned pork in batches. Set aside.
- Cook vegetables: Cook bacon until crisp, then add onions, carrots, and celery and cook until soft. Stir in the flour.
- Make the gravy: Gradually stir in the cider, followed by the stock, mustard, bay leaves, and thyme.
- Simmer: Return the pork to the dish. Bring to a simmer, cover, and cook on low for 1.5-2 hours until the pork is tender.
- Add apples and serve: Stir in the apple wedges and cook, uncovered, for another 15-20 minutes. Garnish with parsley before serving.
