Normandy Pork Casserole – a really special dish that’s easy to prepare

This is an easy one pot recipe that goes down a storm and so I’ve chosen it as the main dish for an upcoming supper party. I know from experience that this melt in the mouth casserole (a recipe I edited slightly from one I found in Woman & Home magazine) will sit in the oven for ages without spoiling, so I can be as relaxed as hopefully our guests will be…

Normandy Pork Casserole – a really special dish that’s easy to prepare

Recipe by GraceCourse: Main MealsDifficulty: Easy
Servings

10

servings
Total time

2

hours 

30

minutes

Easily halved if there are 4 – 6 of you eating.

Ingredients

  • 100g butter

  • Olive oil

  • 2kg shoulder of free-range British pork, cubed

  • 400g (14oz) lardons or chunky streaky bacon, chopped

  • 32 shallots, peeled and left whole

  • 2 small onion, chopped

  • 4 celery sticks, chopped

  • 1 litre dry cider

  • 200ml chicken stock

  • 8 tbsp single cream

  • 4tbsp cornflour mixed with 2tbsp water

  • 4tbsp wholegrain mustard

  • 4tbsp fresh tarragon leaves

Directions

  • Heat the oven to 170 C, 150 C fan, 325 F, gas 3.
  • You will need a large, flameproof casserole dish. Put half butter and drizzle of olive oil (to stop butter burning) with half the cubed pork, season and fry for about 10 minutes until thoroughly browned. Remove the meat from the pot with a slotted spoon and reserve. Add the rest of the butter to the casserole and fry the rest of the pork for 10 minutes until evenly browned.
  • Meanwhile, in another pan, dry-fry the bacon until crispy. Remove, set aside, then fry the shallots, onion and celery for a few minutes, to soften slightly.
  • Combine all the pork, the lardons, shallots, onion and celery in the casserole. Pour over the cider and chicken stock to cover. Cover the dish and cook in the oven for 2 hours until the pork is tender. NOTE: At this stage you can cool, chill and freeze the casserole for up to three months.
  • Add the cream, cornflour mix, mustard and tarragon to the pan. Heat on the hob and stir until the sauce has thickened slightly.
  • Serve with baked potatoes and a lovely dark green steamed vegetable like cavolo nero or purple sprouting broccoli.

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8 Comments

    • Hi Christine – delighted you have had such success with this recipe. Agree, it’s a regular in our house too. Best wishes, Grace

  1. Hi, I love reading your online magazine and I love reading your recipes. I just wondered if there is any chance you could produce an online recipe book with all the recipes and I for one would be willing to pay a small sum for it. Just a thought, would save us all from searching.

    All the best

    Teresa

  2. Normandy pork casserole was a big hit with the family, I halved the recipe as suggested and it was delicious. Even the fussy teenager emptied her plate

    • Hi Sheree. Delighted it was a success. I don’t know why people seem to like it so much – must be the combination of ingredients. But all that matters is that they do! Thanks for letting us know how you got on with it. Best wishes, Grace

    • Hi Carmen. Well, it’s only three shallots each as this dish serves 10. But, like most recipes, they can be adapted to suit our personal preferences. And a few less shallots won’t ruin this fabulous casserole! Best wishes, Grace

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