Moroccan pork casserole




Prep Time


Cook Time

Pork partners so well with tart fruit, such as apples and apricots. This family sized meal can be cooked in the oven or a slow cooker.



For the Moroccan pork casserole

  • 100g dried apricots
  • 600ml boiling hot chicken stock
  • 2 cloves garlic — crushed
  • 2 tablespoons olive oil
  • 750g pork pieces
  • 2 tablespoons honey
  • 2 onions — diced
  • 2 ribs celery — sliced
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon mixed spice
  • Garlic salt and ground black pepper, to taste
  • 1 tablespoon cornflour
  • 2 tablespoons water


For the Moroccan pork casserole

  • Place the apricots in a medium bowl and cover with the boiling stock. Set aside for 20–30 minutes. Drain off and reserve half the stock.
  • Transfer the apricots and the remaining stock to a food processor, add the garlic and purée until smooth.
  • Preheat the oven to 180°C (160°C fan bake) or set the slow cooker to low.
  • Heat 1 tablespoon of the oil in a large pan over a high heat.
  • Add half the pork and half the honey and brown the pork on all sides. Transfer to a casserole dish or the slow cooker. Repeat with the remaining pork and honey.
  • Add the remaining 1 tablespoon oil to the pan and sauté the onions and celery for a few minutes.
  • Stir in the ginger, cumin and mixed spice and cook for 1 minute.
  • Stir in the apricot purée and the reserved stock and season with garlic salt and pepper.
  • Pour the apricot sauce over the pork and cook in the oven for 2 hours or in the slow cooker for 5 hours on low.
  • Mix the cornflour and water to make a slurry. Add to the sauce and simmer, stirring, until thickened to your liking.