Spiced Elizabethan Pork and Fruit Casserole
Transport yourself to the opulent feasting halls of the Elizabethan era with this Spiced Elizabethan Pork and Fruit Casserole, a dish that masterfully marries savory and sweet flavors. Tender bites of boneless pork shoulder are slow-cooked with aromatic spices like cinnamon, ginger, and cloves, then paired with vibrant dried apricots and raisins for a touch of natural sweetness. Simmered in a luxurious blend of dry white wine, chicken stock, and honey, this hearty casserole boasts a rich, complex flavor profile that's both comforting and elegantly refined. Perfect for dinner parties or cozy family meals, this dish is best served with crusty bread, creamy mashed potatoes, or a crisp green salad. With its irresistible aroma and layers of flavor, this casserole is a true showcase of Elizabethan-inspired cuisine.
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Recipe Information
Ingredients
- 2 lbs boneless pork shoulder
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 medium carrots, sliced
- 3 cloves garlic cloves, minced
- 1 cinnamon stick
- 1 tsp ground ginger
- 0.25 tsp ground cloves
- 0.5 cup dried apricots, chopped
- 0.5 cup raisins
- 1 cup dry white wine
- 2 cups chicken stock
- 2 tbsp honey
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Cut the pork shoulder into 2-inch cubes and pat them dry with paper towels.
Heat the olive oil in a large oven-safe casserole or Dutch oven over medium-high heat.
Brown the pork cubes on all sides in batches, making sure not to overcrowd the pan. Remove the browned pork and set aside.
In the same pot, add the chopped onion and sliced carrots. Cook for about 5 minutes, stirring occasionally, until softened.
Add the minced garlic, cinnamon stick, ground ginger, and ground cloves. Cook for 1 minute until fragrant.
Return the browned pork to the pot and stir to combine with the vegetable-spice mixture.
Add the chopped dried apricots, raisins, white wine, chicken stock, honey, salt, and black pepper. Bring the mixture to a simmer.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 1.5 hours, stirring once halfway through the cooking time.
Once the pork is tender and the sauce has thickened slightly, remove the pot from the oven and discard the cinnamon stick.
Serve the casserole warm, garnished with freshly chopped parsley. Pair with crusty bread, mashed potatoes, or a light green salad.
Nutrition Facts
Calories |
3605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.6 g | 279% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 3380 mg | 147% | |
| Total Carbohydrate | 194.2 g | 71% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 149.0 g | ||
| Protein | 198.3 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4786 mg | 102% | |
*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.
