Name: One-pot pork with orange, olives & bay
Prep time: 35 min
Cook time: 2 h 40 min
Total time: 3 h 15 min
Yield: 6
Cuisine: French
Ingredients: 85g sundried tomato in oil, roughly chopped, plus 2-3 tbsp oil from the jar; 1kg pork shoulder cut into chunky cubes; 2 tbsp plain flour seasoned; 400g shallot (see tip, below); 1 onion thinly sliced; 3 bay leaves; few thyme sprigs; 5 garlic cloves thinly sliced; 400ml red wine; strip of zest and juice from 1 orange; 350ml chicken stock; 400g can chopped plum tomato; 800g large new potato peeled & halved or cut into fat slices, depending on size; 70g pack dry black olive

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One-pot pork with orange, olives & bay

One-pot pork with orange, olives & bay

Jane Hornby

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Serves 6

Easy

Prep: 35 mins

Cook: 2 hrs and 40 mins

A star rating of 4.5 out of 5.24 ratingsRate

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A Provençal-style pork casserole with vibrant citrus flavours, sweet shallots, new potatoes and sundried tomatoes

Freezable

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Ingredients

Nutrition

Units:

MetricUS

85g sundried tomato

in oil, roughly chopped, plus 2-3 tbsp oil from the jar
1kg pork shoulder

cut into chunky cubes
2 tbsp plain flour

seasoned
400g shallot

(see tip, below)
1 onion

thinly sliced
3 bay leaves
few thyme

sprigs
5 garlic cloves

thinly sliced
400ml red wine
strip of zest and juice from 1 orange
350ml chicken stock
400g can chopped plum tomato
800g large new potato

peeled & halved or cut into fat slices, depending on size
70g pack dry black olive

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Nutrition: per serving

kcal670
fat36g
saturates11g
carbs35g
sugars9g
fibre7g
protein37g
salt1.2g

low

Method

step 1

Heat 1 tbsp of the sundried tomato oil in a large, flameproof casserole dish. Toss the pork in the flour, tap off any excess, then brown it in 2 batches, transferring to a large bowl once golden and crusted. Use a splash more oil for the second batch if needed.
step 2

Tip 1 tbsp oil, shallots, onion, bay leaves and thyme into the pan and fry for 5 mins until golden here and there. Stir in the garlic and sundried tomatoes, cook for 1 min more, then tip onto the pork.
step 3

Splash the wine and orange juice into the dish, add the orange zest and boil hard for 5 mins. Add the meat and onions back in.
step 4

When ready to cook, heat oven to 160C/140C fan/gas 3. Stir the stock, canned tomatoes, potatoes and olives into the casserole, then bring to a simmer. Prod the potatoes as far under the surface of the liquid as you can. Cover, leaving a slight gap to one side, then cook in the oven for 2½ hrs, or until the meat is tender enough to cut with a spoon. Spoon away any excess fat and let the stew rest for a few mins before ladling into shallow bowls.

RECIPE TIPS

MAKING AHEAD

This one-pot is great for cooking a day ahead. The excess fat will be easy to lift away once cold, and the flavours will be even more intense once warmed very gently to a simmer. You may need to add a splash of water to loosen it a little.

SOAKING YOUR SHALLOTS

Soaking your shallots in just-boiled water for 5 minutes before peeling makes the job a lot easier. Once soaked, trim away the root end and peel from the bottom.

Recipe from Good Food magazine, April 2013

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A star rating of 4.5 out of 5.24 ratings

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