Entree: Ireland – Irish Pub Classics – Pork and Apple Casserole (Slow-braised pork with apples in a savory-sweet casserole typical of Irish pubs)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 2 lb (907 g) boneless pork shoulder, trimmed and cut into 1 1/2-inch (3–4 cm) cubes
- 4 slices (4 oz / 115 g) bacon, chopped
- 2 tbsp (30 ml) butter
- 1 large onion, about 6 oz (170 g), sliced
- 2 cloves garlic, minced
- 2 large cooking apples (about 1 lb / 450 g), cored and thickly sliced
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) chicken or beef stock
- 1/2 cup (120 ml) dry cider or dry white wine
- 1 tbsp (15 g) brown sugar
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 2 bay leaves
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 325°F (160°C). Pat pork cubes dry and season with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper.
2. In a large Dutch oven or ovenproof casserole, cook the chopped bacon over medium heat until fat renders and pieces are crisp; remove bacon with a slotted spoon and set aside.
3. Increase heat to medium-high, add butter to the rendered fat, and brown the pork cubes in batches until well seared on all sides; transfer browned pork to a plate.
4. Reduce heat to medium, add sliced onion to the pot and cook until softened and beginning to color, about 6–8 minutes; add garlic and cook 1 minute more.
5. Sprinkle the flour over the onions and stir 1–2 minutes to cook the raw flour taste. Deglaze with the cider or white wine, scraping any browned bits from the bottom.
6. Return the pork and bacon to the pot, add stock, brown sugar, apple cider vinegar, thyme, bay leaves, remaining 1/2 tsp (3 g) salt, and remaining pepper. Stir to combine.
7. Tuck the apple slices among the pork, bring to a simmer on the stovetop, then cover and transfer to the preheated oven. Braise 1 1/2 to 2 hours until pork is very tender.
8. Remove bay leaves, taste and adjust seasoning. If sauce is too thin, simmer uncovered on the stovetop for a few minutes to reduce. Garnish with chopped parsley and serve hot with mashed potatoes or crusty bread.