Jamie Oliver Normandy Pork Casserole

This Jamie Oliver Normandy Pork Casserole is everything you want in a comforting, rustic meal. It’s rich, savory, and creamy, with tender chunks of pork that fall apart, crispy bacon for a smoky edge, and sweet shallots that melt into the sauce. I made this on a chilly weekend when I needed something hearty, and it absolutely hit the spot—like a cozy hug in a bowl. (inspired by Jamie Oliver)

Ingredients Needed

For the Casserole:

• 1 tbsp olive oil
• 1kg pork shoulder, cut into 2.5–3cm cubes
• 400g shallots, peeled
• 200g bacon lardons
• 1 onion, chopped
• 2 celery sticks, chopped
• Large knob of butter

For the Sauce:

• 300ml medium-dry cider, plus an extra 1 tbsp and a splash
• 400ml chicken stock
• 1 tbsp cornflour
• 100ml crème fraîche
• 2 tbsp Dijon mustard
• Handful of fresh chopped tarragon

How To Make Jamie Oliver Normandy Pork Casserole

Brown the Pork and Shallots:

Start by heating the olive oil in a large frying pan. Brown the pork cubes in batches, making sure each piece gets a nice golden crust—this is where the flavor builds. Set them aside as you go. Then, add the whole shallots to the same pan and give them a light browning to caramelize their natural sweetness.

Cook the Base:

In a large casserole pot, fry the bacon lardons until they’re crispy and golden. Scoop them out and set aside. Add the butter to the pot along with the chopped onion and celery. Sauté until everything is softened and fragrant—this should take about 10 minutes on medium heat.

Simmer the Casserole:

Return the browned pork and crispy bacon to the pot. Pour in the cider and chicken stock, bring it all to a gentle simmer, and cover with a lid. Let this bubble away for an hour, then add the browned shallots and continue simmering for another 1 to 1½ hours, until the pork is tender and meltingly soft.

Finish the Sauce:

Mix the cornflour with 1 tbsp of cider until smooth. Stir it into the pot and let it cook for a few minutes to thicken. Then, turn the heat to low and stir in the crème fraîche, Dijon mustard, and most of the tarragon. Taste and season with salt and pepper. Serve warm with crusty bread, rice, or even buttery mash to mop up all that creamy, dreamy sauce.

Why I Love This Recipe

I made this Normandy Pork Casserole on a rainy Saturday with the windows steaming up and a cider in hand. The slow simmer filled my kitchen with the most mouthwatering aroma. My family couldn’t wait to dig in—and honestly, neither could I. It’s one of those dishes that feels special but doesn’t ask too much from you.

Recipe Tips

• Pork shoulder is key: Its fat content keeps it tender and juicy through long cooking.
• Don’t skip the cider: Medium-dry cider adds both acidity and sweetness—skip very sweet or bone-dry types.
• Watch the mustard: Dijon can get punchy; start with less and add more to taste.
• Crispy bacon tip: Get your bacon really crispy—it adds so much depth.
• Cream swap: If you don’t have crème fraîche, sour cream or double cream works in a pinch.

How To Store This Jamie Oliver Normandy Pork Casserole

At Room Temperature

Leave it out no longer than 1–2 hours after cooking. It’s best to cool and refrigerate promptly.

In the Fridge

Let the casserole cool completely, then store it in an airtight container. It’ll keep well for up to 3 days.

In the Freezer

Cool the dish fully, then portion into containers or wrap tightly in foil and plastic wrap. Freeze for up to 3 months.

Reheating

On the stove: Gently reheat in a pot over low heat, stirring occasionally until hot through (about 5–7 minutes).
In the microwave: Use a microwave-safe dish, cover loosely, and heat in short bursts (4–8 minutes), stirring between.

Nutrition Facts (per serving)

• Calories: 450 kcal
• Carbohydrates: 20g
• Protein: 30g
• Fat: 25g
• Sugar: 5g
• Fibre: 3g
• Sodium: 800mg

Let’s Answer a Few Questions!

Can I make this a day ahead?
Totally! It tastes even better the next day after the flavors meld. Just cool and store in the fridge overnight.

What if I don’t have tarragon?
No problem—try thyme or parsley instead for a different but still tasty twist.

Is this dish gluten-free?
Yes, if you use gluten-free cornflour and check your stock and mustard labels carefully.

Can I use a different meat?
Sure—chicken thighs or even turkey legs work, though cooking times will vary slightly.

Try More Recipes:

• Jamie Oliver Lamb Noisettes Recipe
• Jamie Oliver Lamb Heart Recipe
• Jamie Oliver Lamb Liver Recipe