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

This is an easy one pot recipe that goes down a storm and so it’s a great choice as the main dish for gathering of family and/or friends. I know from experience that this melt in the mouth Normandy Pork casserole (a recipe I tweaked from one I found in Woman & Home magazine) will sit in the oven for ages without spoiling…

Normandy Pork Casserole

Recipe by GraceCourse: Main MealsDifficulty: Easy


Total time





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


  • 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


  • 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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3 years ago

I have used this recipe many times it is always a winner.

Teresa Clarke
Teresa Clarke
3 years ago

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


3 years ago
Reply to  Teresa Clarke

Thanks for that suggestion. It is definitely something we are considering!

3 years ago

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

2 years ago

Hi, 32 shallots! Isn’t too much?

Annabel & Grace
2 years ago
Reply to  Carmen

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