Pork Casserole | Gestational Diabetes UK
pork casserole with creamy mash and broccoli

A delicious warming pork casserole, slow-cooked in cider with leeks, mushrooms, garlic, butter, sage, parsley and cream. This recipe was a huge hit with my whole family, so definitely a new one to add to the family menu.

This recipe uses pork shoulder for the perfect cut of pork suitable for slow cooking.

pork casserole with creamy mash and broccoli

Pork Casserole

Pork Casserole | Gestational Diabetes UK
5 from 1 vote
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Course: Main Meals
Cuisine: British
Diet: Diabetic, Gluten Free
Keyword: casserole, pork, slow cooked, slow cooker, stew
Free or Subscription Recipe: Free Recipe
Free from: coconut, eggs, gluten, nuts
Servings: 6 servings
Calories: 377kcal
Author: Jo Paterson

Ingredients

  • 1 kg pork shoulder diced
  • 150 grams chestnut mushrooms quartered
  • 3 large leeks trimmed and sliced
  • 4 large cloves of garlic minced
  • 500 ml dry cider or chicken stock
  • 1 chicken stock pot
  • 2 tbsp wholegrain mustard
  • 3 tsp butter
  • 2 tbsp oil
  • 3 bay leaves
  • 1 bunch fresh sage chopped
  • ½ bunch fresh parsley chopped
  • 150 ml double cream
  • 2 tsp cornflour as needed
  • 1 tbsp cold water as needed
  • a good pinch salt and ground black pepper

Instructions

  • Add some oil to a pan and fry the pork in batches until seared all over, then transfer into an ovenproof dish or slow cooker
  • Add a drop more oil to the pan and cook the mushrooms until they release their water, then transfer into the dish or slow cooker with pork
  • Add more oil with some butter to the pan if needed and fry half the leeks with a pinch of salt for 10 mins until tender.
  • Add the garlic, fry for a minute or until fragrant, then transfer into the dish or slow cooker
  • Pour in the cider (or stock) into the pan a little at a time, stirring well to deglaze the pan. Add the wholegrain mustard and stir through. Then pour everything into the dish or slow cooker

If oven cooking

  • Add the bay leaves and simmer half-covered with a lid for 30 minutes. In the meantime, preheat the oven to 180°c fan
  • Simmer uncovered for a few minutes to reduce the sauce, then stir in the parsley, sage, remaining leeks, and cream, then season well
  • Place the dish in the oven covered, and cook for 1-1½ hrs until the pork is tender and falling apart
  • If you feel the sauce/gravy needs thickening, add two level tsp of cornflour to a tbsp of cold water, mix well, pour into the dish and stir well. Cook for a further 10 minutes until thickened

If slow cooking

  • Add the bay leaves, season well and cook on high for 4 hours, or low for 6 hours
  • One hour before the end of cooking, add the rest of the leeks, chopped parsley and sage, pour in the cream and stir through. Replace the lid and allow it to continue cooking
  • If you feel the sauce/gravy needs thickening, add two level tsp of cornflour to a tbsp of cold water, mix well, pour into the dish and stir well. Cook for a further 10 minutes until thickened

Notes

Serve the pork casserole with creamy buttery mashed potato or if you struggle to tolerate potato, you could try a lower-carb mashed potato alternative such as celeriac or cauliflower mash.

Nutrition

Calories: 377kcal | Carbohydrates: 13g | Protein: 23g | Fat: 24g | of which saturates: 10g | Fibre: 2g | of which sugars: 5g