One-pot pork with orange, olives & bay

One-pot pork with orange, olives & bay

  • 1
  • 2
  • 3
  • 4
  • 5
(11 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 35 mins Cook: 2 hrs, 40 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
670
protein
37g
carbs
35g
fat
36g
saturates
11g
fibre
7g
sugar
9g
salt
1.2g

Ingredients

  • 85g sundried tomatoes in oil, roughly chopped, plus 2-3 tbsp oil from the jar
  • 1kg pork shoulders, cut into chunky cubes
  • 2 tbsp plain flour, seasoned
  • 400g shallots (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 tomatoes
  • 800g large new potatoes, peeled & halved or cut into fat slices, depending on size
  • 70g pack dry black olives

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.
  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.
  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.
  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 from Good Food magazine, April 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
lisa_stone's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Enjoyed this as an alternative to a roast. I used white wine as I had no red available and I particularly liked the subtle orange flavour.

cazoo1968's picture

What are dry olives, never heard of them before?

curryhelen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was fantastic, I made it for a get together and served it with baked potatoes (so I didn't add potatoes to the casserole) along with bolagnese for the kids. It was lovely. The orange peel dissolved with the slow cooking to give a delicious subtle orange flavour. My friend who doesn't usually cook pork took the recipe home so that says something. I'll be adding this to my repetoire I think!
PS I missed out the olives as I'm not a fan, so i can't comment on that flavour but I cooked mine ahead and froze it and the flavours were lovely.

janemarks's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this twice now and it's absolutely delicious. I loved the delicious rich mixture of flavours and so did my friends. I made it the day before for a dinner party and everyone really enjoyed it.
I shall definitely be making this again even though it takes a long time to cook!

karenhirst's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was not good. I marinated the meat overnight, the flavour of the olives was too strong and you couldnt taste the orange or the red wine.
I will not be making this again.

Pages

Questions

Tips