Nigella Pork And Prune Casserole

The first time I tasted a pork and prune casserole, I was at my auntie’s farmhouse in Sussex, sometime in the late ’90s, on a grey November evening when everything smelt of woodsmoke and wet leaves. She served it in her old enamel casserole dish — steaming hot, rich with the scent of port and thyme, and glistening with sticky prunes that had melted into the sauce. I didn’t know food could feel like a hug until then.

This Nigella Pork and Prune Casserole takes me right back. It’s slow-cooked comfort, the kind of dish that makes your kitchen smell like home. Pork shoulder becomes meltingly tender, onions go jammy, and prunes turn into little pockets of dark, sweet richness. Whether you’re using port or just a good prune juice, it’s got that unmistakable sweet-savory contrast that Nigella does so well.

If you’ve never paired prunes with pork — trust me. You’re in for something rather lovely.

Ingredients List

• 1.5kg pork shoulder, diced — The fat content makes it ideal for slow cooking; don’t swap for loin.
• 1/2 cup plain flour — Helps with browning and thickening.
• Salt and pepper — Season the flour well. Don’t skip it.
• 1 tbsp olive oil
• 1 large brown onion, cut into thin wedges — Adds sweetness and depth as it cooks down.
• 2 garlic cloves, crushed
• 1 cup port or prune juice — Port gives a boozier, more luxurious flavour; prune juice is softer and kid-friendly.
• 1/2 cup water
• 375g pitted prunes — They break down into the sauce and give it that signature richness.
• 2 tbsp fresh thyme leaves — Earthy and fragrant; dried works in a pinch.

How to Make It

1. Dust the pork: Place your flour in a wide bowl, season generously with salt and pepper, and coat the pork pieces. Shake off any excess — you’re not making schnitzel.
2. Brown in batches: Heat the olive oil in a deep pan. Don’t crowd the pork — cook it in batches for 3–4 minutes until browned. Set aside on a plate. (This bit always makes me hungry. The smell!)
3. Soften the aromatics: Add the onion and garlic to the same pan. Cook gently for 3 minutes, scraping up any sticky bits from the bottom.
4. Combine in the pot: Transfer everything into your slow cooker (or a heavy casserole dish). Toss in the browned pork, port or juice, water, prunes, and thyme.
5. Cook low and slow: Cover and simmer for 3–4 hours. If using an oven, go for 160°C (140°C fan) for the same time. You want the pork to fall apart with a spoon, and the sauce to be glossy and rich.

Side note: I once forgot to add the water and wondered why it was a bit… jammy. Don’t be like me. Add the water.

Common Mistakes

Why is my pork tough?
You likely didn’t cook it long enough or used the wrong cut. Pork shoulder needs time to break down. Be patient.

Can I skip the flour step?
Technically yes, but you’ll lose some thickening and that lovely crust on the meat.

Why is it too sweet?
Prunes vary — you can reduce them or add vinegar to cut through. I’ve even chucked in a splash of balsamic before.

Sauce too thin?
Simmer it uncovered for the last 30 minutes, or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).

I used pork loin and it’s dry — why?
Loin doesn’t have enough fat or connective tissue for slow cooking. Stick to shoulder next time. (I’ve made this mistake in my uni days — once was enough.)

Storage and Reheating Tips

• Fridge: Store in an airtight container for up to 4 days. Flavours get deeper — honestly, it’s better the next day.
• Freezer: Freeze portions in airtight containers for up to 3 months. Defrost in the fridge overnight.
• Reheat in the oven: 175°C, covered with foil, 20–30 minutes.
• Stovetop: Low heat, stirring gently, splash of water if needed.
• Microwave: Medium power, 1-minute bursts, stirring in between.

What to Serve With It

• Mashed potatoes — Creamy and mild, they soak up the sauce beautifully.
• Steamed green beans or buttered cabbage — Something green, slightly bitter to contrast the sweetness.
• Crusty bread — Tear off hunks and dunk. No explanation needed.

If it’s a dinner party, I sometimes serve a glass of red alongside — a Rhône or something equally soft and full-bodied.

FAQ Section

Can I make this gluten-free?
Yes, swap the flour for a gluten-free plain flour blend or cornstarch. It works just fine for dusting the pork.

Can I cook it in the oven instead of a slow cooker?
Absolutely. Use a lidded Dutch oven or casserole dish at 160°C (140°C fan) for 3–4 hours.

What if I don’t like prunes?
Try dried apricots or even figs. They’ll give you a different sweetness but still work well with pork.

Do I need to use alcohol?
No, prune juice is a lovely alternative. You can also use apple juice for a fruitier edge.

Can I make this ahead of time?
Yes, and you should. It tastes even better the next day once the flavours have mingled.

Try More Recipes:

• Nigella Lawson French Onion Soup
• Nigella Rhubarb Cheesecake
• Nigella Lawson Coronation Chicken
• Nigella Lawson No Bake Lemon Curd Cheesecake