Description: This Irish pork and prune casserole is a classic sweet-and-savoury dish, slow-cooked until the pork is tender and the prunes melt into the sauce. Gently rich rather than sweet, it reflects traditional Irish home cooking where dried fruit was often used to add depth and balance to meat dishes.
Preparation Time: 20 minutes
Cooking Time: 2 hours
Serving Size: Serves 4–6
Ingredients
- 900g pork shoulder or pork leg, cut into large chunks
- 2 tbsp plain flour
- 2 tbsp oil or butter
- 2 onions, thickly sliced
- 2 carrots, chunked
- 3 garlic cloves, crushed
- 150g pitted prunes
- 500ml chicken or pork stock
- 150ml apple juice or dry cider
- 1 tbsp cider vinegar
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper, to taste
- Optional: 1 tsp brown sugar or honey (if prunes are very sharp)
Instructions
Step 1 – Brown the Pork
Toss the pork in the flour seasoned with salt and pepper. Heat oil in a heavy casserole dish and brown the pork in batches until well coloured. Remove and set aside.
Step 2 – Cook the Vegetables
Add onions and carrots to the pot and cook for 6–8 minutes until softened. Stir in the garlic and cook for 1 minute.
Step 3 – Build the Sauce
Return the pork to the pot. Add prunes, stock, apple juice or cider, cider vinegar, bay leaves, thyme, and optional sugar or honey if using.
Step 4 – Slow Cook
Bring to a gentle simmer, cover, and cook on low heat or in a 160°C (325°F) oven for about 2 hours, until the pork is tender and the sauce rich.
Step 5 – Finish and Season
Remove bay leaves and taste. Adjust seasoning with salt and pepper before serving.
Tips
- Cut choice: Pork shoulder gives the best flavour and tenderness.
- Balance: The dish should be savoury with gentle sweetness—avoid adding too much sugar.
- Make-ahead: Like most casseroles, this improves overnight.
- Extra depth: A splash of stout or cider vinegar sharpens the sauce nicely.
Serving Suggestion
Serve with mashed potatoes, buttered cabbage, or champ to soak up the rich, sweet-savoury sauce.
