Pork and Port Casserole with Cranberries Chestnuts and Shallots
Indulge in the luxurious flavors of this Pork and Port Casserole with Cranberries, Chestnuts, and Shallots—an elegant comfort dish perfect for cozy dinners or festive gatherings. Tender chunks of pork shoulder are slow-cooked in a rich, velvety sauce made with port wine and chicken stock, infused with the earthy aromas of fresh thyme and bay leaves. Sweet-tart cranberries and buttery chestnuts add a seasonal twist, while caramelized shallots lend a delicate sweetness to the dish. Best served with creamy mashed potatoes or crusty bread, this casserole is an irresistible blend of savory, sweet, and nutty flavors, making it a standout centerpiece for any meal.
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Recipe Information
Ingredients
- 800 grams Pork shoulder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 medium Shallots
- 300 milliliters Port wine
- 300 milliliters Chicken stock
- 4 sprigs Fresh thyme
- 2 Bay leaves
- 150 grams Fresh cranberries
- 150 grams Cooked and peeled chestnuts
- 2 tablespoons Plain flour
- 1 tablespoon Butter
Instructions
Preheat your oven to 160°C (320°F).
Cut the pork shoulder into large chunks, around 4-5 cm, and season with salt and black pepper.
Heat the olive oil in a large ovenproof casserole dish over medium-high heat. Sear the pork in batches until golden brown on all sides, about 4-5 minutes per batch. Remove the pork and set aside.
Peel the shallots and add them to the casserole dish. Cook for 4-5 minutes until they start to caramelize, then remove and set aside.
Reduce the heat to medium and add the butter to the dish. Stir in the plain flour and cook for 1-2 minutes, forming a roux.
Gradually pour in the port wine, stirring constantly to deglaze the pan and avoid lumps. Once smooth, increase the heat and simmer for 2-3 minutes to let the alcohol cook off.
Add the chicken stock, thyme sprigs, and bay leaves to the dish. Stir well to combine.
Return the seared pork and caramelized shallots to the casserole dish. Cover with a lid and transfer to the oven. Cook for 1.5 hours, stirring occasionally.
After 1.5 hours, stir in the cranberries and chestnuts. Return the dish to the oven and cook for an additional 20-30 minutes, or until the pork is tender and the sauce has thickened.
Remove the thyme sprigs and bay leaves before serving. Adjust seasoning with additional salt and pepper if needed.
Serve the casserole hot, ideally with mashed potatoes or crusty bread to soak up the rich sauce.
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 678 mg | 29% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 12.5 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 969 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
