Delia Pork And Apricot Casserole

There’s something about the smell of cider and slow-cooked pork filling the kitchen that makes everything feel a bit more settled. It’s the kind of recipe you don’t rush — not because it’s complicated, but because it shouldn’t be rushed. Like a good book or a long chat over tea.

Delia Smith’s Pork and Apricot Casserole is an old-fashioned sort of meal — the kind your nan might’ve made on a Sunday, with soft meat, a bit of sweetness from the apricots, and enough sauce to mop up with good bread. It’s simple food, but made with care — and in my world, that’s the best kind.

Ingredients List

• 50g butter – for richness and browning
• 600g pork shoulder or loin steak, cut into 3cm cubes – shoulder is more tender, trust me
• 1 onion, chopped – soft and sweet once it’s cooked down
• 150g dried no-soak apricots – sweet and chewy, they soak up all the flavour
• 40g plain flour – helps the sauce thicken beautifully
• 600ml chicken stock – adds savoury depth
• 600ml dry cider – fruity, sharp, and pairs perfectly with pork
• Salt and pepper, to taste

Want more warmth? Add a sprig of thyme or a bay leaf to the pot before baking.

How to Make It

1. Preheat your oven to 180°C (Gas 4 / 350°F).
   No cheating — give it time to properly heat.
2. Season the pork generously with salt and pepper.
   Don’t be shy — the flavour starts here.
3. In a large flameproof casserole dish, melt the butter over medium heat.
   Add the pork and brown it on all sides. You might need to do this in batches.
4. Once browned, add the onion and cook for another 5 minutes.
   It should go soft and slightly golden — don’t rush it.
5. Add the dried apricots and stir through.
   They’ll plump up in the sauce later, like little flavour bombs.
6. Sprinkle the flour over the pork and stir to coat everything.
   Let it cook for 2 minutes to get rid of the raw flour taste.
7. Pour in the cider and stock, stirring well to combine.
   Scrape the bottom of the pan — that’s where all the good bits are.
8. Cover with a lid and place in the oven for 1½ hours.
   Go read a book or do the crossword while it works its magic.

Common Mistakes

Why is my pork tough?
You probably didn’t give it long enough. Pork shoulder needs that full 90 minutes to go tender.

Why is my sauce too thin?
You may not have added enough flour, or you didn’t let it simmer uncovered at the end to reduce. A quick fix: simmer it on the stove for 5–10 minutes after baking.

Can I use fresh apricots?
Technically yes, but dried ones are traditional here — they hold their shape and give better texture.

Ever messed this up yourself?
Once forgot to season the pork. Never again. It was fine, but it tasted like something was missing — because it was!

Storage & Reheating

In the fridge:
Cool completely, then store in an airtight container for 3–4 days.

In the freezer:
Perfect for batch cooking! Freeze in portions — leave space for expansion. Lasts up to 3 months.

To reheat:

• Microwave: Cover and reheat in bursts, stirring in between (about 4–6 minutes total).
• Oven: Reheat covered at 175°C (350°F) for 15–20 minutes.
• Stovetop: Gently simmer in a saucepan over medium heat, stirring occasionally.

What to Serve With It

• Fluffy white rice – soaks up that golden, cider-rich sauce beautifully
• Creamy mashed potatoes – soft, buttery, comforting
• Crusty bread – for mopping up every last bit
• Steamed green beans or roasted carrots – to balance the richness with something fresh and green

FREQUENTLY ASKED QUESTIONS

What’s the best pork cut for this casserole?
Pork shoulder is ideal — it breaks down beautifully and adds flavour. Pork loin works too but can dry out if overcooked.

Is browning the pork essential?
Highly recommended. It deepens the flavour of the entire dish.

Can I add other vegetables?
Absolutely. Try carrots, parsnips, or baby potatoes — just chop them fairly small so they cook evenly.

How do I stop apricots from getting mushy?
Use dried ones and don’t overcook. They’ll soften in the sauce but still hold some shape.

What if the sauce is watery?
Mix a little cornflour with cold water and stir into the casserole on the hob. Simmer until thickened.

Try More Delia Smith Recipes:

• Delia Smith Caesar Salad
• Delia Smith Spanish Chicken
• Delia Smith Winter Coleslaw

Nutrition Facts

• Calories: 400 kcal
• Protein: 30 grams
• Carbohydrates: 30 grams
• Fat: 20 grams
• Fiber: 4 grams
• Sodium: 800 milligrams