Savory Pork and Prune Casserole Recipe for Cozy Family Dinners
Tucked away in my grandmother’s cherished cookbook, this pork and prune casserole recipe whispers tales of rustic comfort and hearty meals.
Memories of her kitchen still dance around these tender meat pieces nestled with sweet dried fruits.
Rich aromas would drift through her small cottage, drawing us closer with each bubbling simmer.
Generations of home cooks have transformed simple ingredients into something magical and deeply satisfying.
Succulent pork mingles with plump prunes, creating a harmony of flavors that feels both nostalgic and exciting.
Weeknight dinners deserve something special, and this casserole promises warmth on your plate.
Discover how a few ingredients can become a meal that feeds both body and soul.
Why Nigella Pork And Prune Casserole Is So Comforting
Nigella Pork And Prune Casserole Ingredient Guide
Meat Base:Liquid and Flavor Enhancers:Aromatics and Herbs:How To Make Nigella Pork And Prune Casserole
Step 1: Spice Up the Flour
Mix salt and pepper into the flour. Gently coat each piece of pork with the seasoned flour, ensuring an even and light coverage.
Step 2: Sear the Pork
Heat olive oil in a large skillet over medium heat. Brown the pork pieces in batches, cooking for 3-4 minutes on each side until they develop a golden-brown crust. Transfer the browned meat to a separate plate.
Step 3: Sauté Aromatics
In the same skillet, add chopped onions and minced garlic. Cook for about 3 minutes, stirring occasionally until the onions become soft and translucent.
Step 4: Combine Ingredients
Transfer the browned pork, sautéed onions, and garlic to a slow cooker or casserole dish. This will help build layers of flavor in the dish.
Step 5: Create the Braising Liquid
Pour in the port or prune juice and water. Add the whole prunes and fresh thyme. Stir everything together to distribute the ingredients evenly.
Step 6: Slow Cook to Perfection
Cover the dish and cook on low heat for 3-4 hours. The goal is to have the pork become tender and the sauce thicken to a rich, delicious consistency. The meat should be so tender it almost falls apart when touched.
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FAQs For Nigella Pork And Prune Casserole
Prunes add natural sweetness and help tenderize the meat, creating a rich, deep flavor that complements the savory pork perfectly.
Yes, you can use red wine, beef broth, or apple juice as alternatives that will still provide depth and moisture to the casserole.
Pork shoulder or pork butt are ideal because they have more fat and become incredibly tender during slow cooking, resulting in melt-in-your-mouth meat.
Absolutely! This casserole tastes even better the next day as the flavors continue to develop and intensify, making it perfect for preparing in advance.
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Pork And Prune Casserole Recipe
- Total Time: 3 hours 47 minutes
- Yield: 6 1x
Description
Rich French countryside flavors shine through this classic pork and prune casserole, blending tender meat with sweet dried fruit in a hearty wine-infused sauce. Comforting and rustic, you’ll savor each spoonful of this traditional French regional dish that warms both heart and palate.
Ingredients
Meat:
- 1.5 kilograms (3.3 pounds) pork shoulder, diced
Liquid and Flavor Enhancers:
- 1 cup port or prune juice
- 1/2 cup (120 milliliters) water
- 1 tablespoon olive oil
Seasonings and Additional Ingredients:
- 1/2 cup (60 grams) plain flour
- 375 grams (13.2 ounces) pitted prunes
- 2 tablespoons thyme leaves
- 1 large brown onion, cut into wedges
- 2 garlic cloves, crushed
- Salt
- Pepper
Instructions
- Dust the pork pieces with seasoned flour, ensuring an even, light coating that will help create a golden crust.
- Heat olive oil in a heavy skillet and sear the floured pork in multiple batches, developing a rich caramelized exterior for approximately 3-4 minutes per side.
- Remove the browned meat and in the same pan, sauté chopped onions and minced garlic until they become translucent and fragrant, about 3 minutes.
- Transfer the seared pork, softened onions, and garlic into a slow cooker or casserole dish with deep sides.
- Pour port wine or prune juice along with water into the cooking vessel, then add whole prunes and fresh thyme sprigs, gently stirring to distribute ingredients evenly.
- Cover the dish and slow cook at 300°F for 3-4 hours, allowing the meat to become incredibly tender and the sauce to reduce and intensify in flavor, creating a rich, luxurious consistency.
- Once cooking is complete, taste and adjust seasoning if needed, then let the casserole rest for 10 minutes before serving to allow flavors to meld and sauce to thicken slightly.
Notes
- Coat meat thoroughly with seasoned flour to create a delicious golden crust that locks in flavor and helps thicken the sauce.
- Brown pork in batches to prevent overcrowding, ensuring each piece develops a rich, caramelized exterior that adds depth to the dish.
- Use low and slow cooking method to transform tough pork cuts into meltingly tender meat that absorbs the sweet and savory prune sauce.
- Swap port wine with chicken broth or apple juice for a non-alcoholic version that maintains the recipe’s rich, complex flavor profile.
- Prep Time: 10 minutes
- Cook Time: 3 hours 37 minutes
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 480 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 48 g
- Cholesterol: 130 mg
Michael Thompson
Founder & Recipe Developer
Expertise
Education
Cascade Culinary Institute – Bend, OR
ServSafe Food Handler Certification – Portland, OR
Focus: Certified in core food safety and hygiene principles for both home and professional kitchens, with emphasis on ingredient handling, kitchen cleanliness, and safe preparation methods.
Mike’s kitchen journey began with a single goal: to make everyday meals feel like something worth celebrating.
After earning his Certificate in Culinary Arts from Cascade Culinary Institute, he spent years working with local farmers and small kitchens across Oregon, learning the beauty of seasonal, small-batch cooking.
Mike’s approach is simple, cook with what’s fresh, keep it approachable, and always leave room for a little creativity. When he’s not testing yogurt marinades or designing single-serving meals, you’ll find him hiking trails or hunting down the best berries at local markets.