This is my kind of Friday night dinner when it’s been raining and miserable all day and you just want something really tasty to warm you up from the inside. I’d contentedly scoff every bit of this dish, but that sauce over mashed potatoes? Yes, I could eat that for the rest of my life and not get bored. The meat is browned and then slow cooked with stock and cider until lovely and tender. I like to chuck a few veggies in - just to make it a little bit healthier, and then it’s served on creamy mashed potatoes, and finished off with crispy fried bacon lardons or pancetta. Sometimes referred to as Somerset Pork casserole (which is generally made using a dry Somerset cider, and with the addition of apples in the sauce - this is my version of Somerset Pork Casserole) or Normandy Pork (made using french cider or brandy, apples, crème fraîche and bacon lardons, sometimes dijon mustard too), I like to pick a few flavours from both. So for me it’s:
Dry cider (alcoholic version)Cream rather than crème fraîche (sometimes crème fraîche can split, so I prefer to use cream - make sure it’s double/heavy cream though - the higher the fat content, the less likely it is to split.)Crispy bacon lardons - Often these are crisped up, then cooked in the casserole with the pork, but I prefer to sprinkle them on at the end so they retain all the crispy saltiness.I sometimes make it with apple slices. If you do, just add them for the last 15-20 minutes of cooking so they don’t go mushy.
So long as you’re mopping up that lovely sauce with something - that’s the main thing. You really don’t want that sauce to go to waste! This pork casserole is a really good meal to make ahead and then reheat later. It’s also great when you’re cooking for lots of people - a large batch that everyone can spoon out onto their plates is ideal. Plus it’s easily made gluten free too (using gluten-free stock and cider). Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). This recipe was first published in March 2017. Updated June 2022 with some new photos, video and some housekeeping. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Equipment:
In order to make this Creamy Slow Cooked Pork Casserole recipe you will need:
A good Kitchen knife. I have recently bought this Dalstrong one and love it.Chopping BoardCasserole panMeasuring SpoonsA frying pan/skilletWooden or Silicon Coated Spoons. We have just bought these and love them.Potato Ricer HINT: Using a potato ricer makes the smoothest mash potato you will every taste. I recommend getting one!
