This Mary Berry Pork Casserole Recipe is prepared using pork shoulder or loin, canned chopped tomatoes, white wine, chicken or vegetable stock, and chopped vegetables. This hearty Pork Casserole recipe is a perfect dinner that takes about 2 hours to prepare and can serve up to 6 people.
Mary Berry Pork Casserole Recipe Ingredients
- 2 lbs. (900g) pork shoulder or loin, cut into 1-inch cubes
- 2 tbsp. vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/2 cup (125ml) white wine
- 1 1/2 cups (375ml) chicken or vegetable stock
- 14 oz (400g) canned chopped tomatoes
- 2 tbsp. tomato paste
- 1 bay leaf
- 1 tsp. dried thyme
- Salt and pepper, to taste
- 2 cups (300g) chopped vegetables, such as carrots, celery, and bell peppers
How To Make Mary Berry Pork Casserole
- Prepare the pork: Heat the vegetable oil over medium-high heat in a large, oven-safe casserole dish. Add the pork cubes and cook until all sides are browned about 5-7 minutes. Remove the pork from the dish and set it aside on a plate.
- Prepare the onions and garlic: In the same casserole dish, add the chopped onion and minced garlic. Cook for about 5 minutes, stirring frequently, until the onions become soft and translucent.
- Combine ingredients: Return the browned pork to the casserole dish, along with any juices that accumulate on the plate. Add the canned chopped tomatoes, tomato paste, bay leaf, dried thyme, salt, and pepper, stirring well to combine.
- Add the liquids: Pour in the white wine and chicken or vegetable stock, stirring to mix everything evenly. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer gently for 5 minutes.
- Bake the casserole: Preheat your oven to 325°F (165°C). Cover the casserole dish with a tight-fitting lid or aluminum foil, then place it in the preheated oven. Bake for 1 to 1 1/2 hours, or until the pork is tender and easily breaks apart with a fork.
- Add the vegetables: Carefully remove the casserole dish from the oven and stir in the chopped vegetables, such as carrots, celery, and bell peppers. Re-cover the dish and return it to the oven to bake for an additional 30 minutes, or until the vegetables are tender.
- Finish and serve: Before serving, remove the bay leaf from the casserole. Taste the dish and adjust the seasoning with additional salt and pepper if needed. Serve hot and enjoy your delicious pork casserole!
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Recipe Tips
- Brown the meat: Ensure you brown the pork cubes on all sides to enhance the flavor and create a rich base for the casserole.
- Deglaze the pan: Use white wine to deglaze the pan after cooking the onions and garlic, which will add depth to the overall flavor.
- Adjust the thickness: If you prefer a thicker sauce, mix 1 tbsp of cornstarch with 2 tbsp of water and stir it into the casserole.
- Choose the right stock: Use chicken stock for a lighter flavor or vegetable stock for a deeper, more robust taste.
- Check vegetable sizes: Cut vegetables into uniform pieces to ensure they cook evenly and become tender at the same time.
What To Serve With Pork Casserole
Serve your hearty Mary Berry Pork Casserole with roasted garlic mashed potatoes, sautéed green beans with almonds, crusty herb bread, a fresh arugula and pear salad, and balsamic glazed carrots.
You can also pair it with creamy polenta, lemon garlic asparagus, or a tangy coleslaw for added crunch.
How To Store Pork Casserole Leftovers
To Refrigerate: Place the cooled casserole in an airtight container and refrigerate for up to three days. Ensure the container is sealed properly to maintain freshness and prevent odors from spreading.
To Freeze: Allow the casserole to cool completely, then transfer it to a freezer-safe container. Freeze for up to three months. Thaw in the refrigerator overnight before reheating.
How To Reheat Pork Casserole Leftovers
In The Oven: Preheat the oven to 350°F (175°C). Place the casserole in an oven-safe dish, cover with foil, and bake for 20-25 minutes, or until heated through. Add a splash of stock if it appears dry.
In The Microwave: Place a portion of the casserole in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on high for 2-3 minutes. Stir halfway through to ensure even heating.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Place a portion of the casserole in an air fryer-safe dish and heat for 5-7 minutes. Check and stir to ensure it heats evenly.
Frequently Asked Questions
Is it necessary to use wine in the recipe?
No, it is not necessary to use wine in the recipe. You can substitute the wine with additional chicken or vegetable stock. The wine adds depth to the flavor, but the dish will still be delicious without it.
How can I thicken the casserole sauce?
To thicken the casserole sauce, mix a tablespoon of cornstarch with two tablespoons of cold water. Stir the mixture into the casserole during the last 30 minutes of cooking. Allow it to simmer until the sauce reaches your desired consistency.
Mary Berry Pork Casserole Nutrition Facts
Amount Per Serving
- Calories: 292
- Total Fat: 17g
- Saturated Fat: 6.6g
- Trans Fat: 0.1g
- Polyunsaturated Fat: 1.6g
- Monounsaturated Fat: 7g
- Cholesterol: 66mg
- Sodium: 137mg
- Total Carbohydrates: 17g
- Dietary Fiber: 2.6g
- Sugars: 3.4g
- Protein: 18g
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Mary Berry Pork Casserole
Description
This Mary Berry Pork Casserole Recipe is prepared using pork shoulder or loin, canned chopped tomatoes, white wine, chicken or vegetable stock, and chopped vegetables. This hearty Pork Casserole recipe is a perfect dinner that takes about 2 hours to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the pork: Heat the vegetable oil over medium-high heat in a large, oven-safe casserole dish. Add the pork cubes and cook until all sides are browned about 5-7 minutes. Remove the pork from the dish and set it aside on a plate.
- Prepare the onions and garlic: In the same casserole dish, add the chopped onion and minced garlic. Cook for about 5 minutes, stirring frequently, until the onions become soft and translucent.
- Combine ingredients: Return the browned pork to the casserole dish, along with any juices that accumulate on the plate. Add the canned chopped tomatoes, tomato paste, bay leaf, dried thyme, salt, and pepper, stirring well to combine.
- Add the liquids: Pour in the white wine and chicken or vegetable stock, stirring to mix everything evenly. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer gently for 5 minutes.
- Bake the casserole: Preheat your oven to 325°F (165°C). Cover the casserole dish with a tight-fitting lid or aluminum foil, then place it in the preheated oven. Bake for 1 to 1 1/2 hours, or until the pork is tender and easily breaks apart with a fork.
- Add the vegetables: Carefully remove the casserole dish from the oven and stir in the chopped vegetables, such as carrots, celery, and bell peppers. Re-cover the dish and return it to the oven to bake for an additional 30 minutes, or until the vegetables are tender.
- Finish and serve: Before serving, remove the bay leaf from the casserole. Taste the dish and adjust the seasoning with additional salt and pepper if needed. Serve hot and enjoy your delicious pork casserole!