Spicy Elizabethan Pork Casserole
Transport your taste buds back to the opulent era of the Elizabethans with this Spicy Elizabethan Pork Casserole, a dish that masterfully combines hearty flavors and sweet-spiced accents. Tender cubes of seared pork shoulder are simmered to perfection in a fragrant medley of cinnamon, cumin, and coriander, with a subtle heat from cayenne pepper. Sweet notes of honey, dried apricots, and raisins harmonize beautifully with the richness of red wine and a savory chicken stock base. Slow-cooked in an oven-safe casserole dish, this comforting one-pot meal develops deep, complex flavors over two hours, resulting in succulent meat and a luscious sauce. Garnished with fresh parsley and perfect alongside crusty bread or creamy mashed potatoes, this casserole is a comforting, elegant centerpiece for family dinners or special occasions. Whether you're drawn by its historical inspiration or its irresistible blend of spices and sweetness, this recipe is sure to elevate your dinner table.
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Recipe Information
Ingredients
- 2 lbs pork shoulder, diced into 1-inch cubes
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.25 tsp cayenne pepper
- 2 tbsp honey
- 0.5 cup dried apricots, halved
- 0.25 cup raisins
- 1 cup red wine
- 2 cups chicken stock
- 2 tbsp fresh parsley, chopped (for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 325°F (160°C).
Heat the olive oil in a large oven-safe casserole dish over medium heat.
Season the pork shoulder cubes with salt and black pepper. Brown them in batches in the hot oil, ensuring all sides are seared. Remove the browned pork and set aside.
In the same pan, add the onion and cook for 3-4 minutes until softened. Stir in the garlic and grated ginger, cooking for another minute until fragrant.
Add the ground cinnamon, cumin, coriander, and cayenne pepper. Stir well to coat the onions and release the aroma of the spices.
Stir in the honey, dried apricots, and raisins, mixing everything together gently.
Return the browned pork to the casserole dish. Pour in the red wine and chicken stock. Stir to combine and bring to a simmer.
Cover the casserole dish with a lid or foil and transfer it to the preheated oven. Cook for 1 hour and 45 minutes, stirring occasionally, until the pork is tender and the sauce has thickened slightly.
Once cooked, remove the casserole from the oven. Taste and adjust seasoning with more salt or pepper if needed.
Let the casserole rest for 5 minutes before garnishing with fresh chopped parsley. Serve hot with crusty bread, mashed potatoes, or rice for a complete meal.
Nutrition Facts
Calories |
3416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.9 g | 279% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 3239 mg | 141% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 108.8 g | ||
| Protein | 196.4 g | 393% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4057 mg | 86% | |
*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.
