An easy family favourite that’s light on effort but big on flavour with the timeless pairing of pork and apple that not only fills your kitchen with the cosy scents of Christmas, but is also a delicious and easy way to sneak some fruit and veggies into everyone’s diet for a well balanced meal.
Gooralie Free-Range Pork & Apple Casserole
Preparation
Preparation Time: 20 minutes
Cooking Time: 2 hours
Serves: 4
- 600g Gooralie Free-Range pork shoulder, trimmed and cut into bite-sized chunks
- 2 tablespoons olive oil
- 1 large brown onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 apples, peeled, cored, and diced
- 2 tablespoons plain flour
- 300ml chicken or vegetable broth
- 200ml apple juice or cider
- 2 teaspoons dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 200g potatoes, peeled and cut into chunks
- Fresh parsley, chopped (for garnish)
This comforting dish pairs perfectly with crusty bread or creamy mashed potatoes, and it’s sure to warm both hearts and bellies at your table!
- Preheat your oven to 160°C.
- In a large oven safe casserole dish, heat 1 tablespoon of olive oil over medium-high heat. Add the pork chunks and cook until browned on all sides. Remove the pork and set aside.
- In the same dish, add the remaining olive oil. Sauté the chopped onion until translucent, then add the minced garlic and cook for an additional30 seconds before stirring in the sliced carrots and celery, and cook for about 5 minutes until they start to soften.
- Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly to create a roux, then slowly pour in the chicken or vegetable broth and apple cider while stirring to avoid lumps. Bring the mixture to a simmer.
- Return the browned pork to the casserole dish, and add the diced apples, dried thyme, bay leaf, salt, and pepper. Give everything a good stir to combine.
- Cover the casserole dish with a lid and transfer it to the preheated oven.Let it bake for about 1 hour, allowing the flavours to meld and the pork to become tender.
- After 1 hour, remove the casserole from the oven and stir in the potato chunks. Cover and return to the oven for an additional 45-60 minutes, or until the pork is melt-in-your-mouth tender and the potatoes are cooked through.
- Once the casserole is ready, remove the bay leaf and discard. Taste and adjust seasoning if needed.
Serve the hearty pork and apple casserole hot, garnished with chopped fresh parsley for a burst of colour and freshness.
Our Gooralie Free-Range Pork tips:
The key to perfect crackling is dry rind – for best results, we recommend to remove packaging and place on a rack uncovered in fridge overnight
When scoring the rind, use a Stanley knife for precise cuts.
