One-pot pork with orange, olives & bay

One-pot pork with orange, olives & bay

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(11 ratings)


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Cooking time

Prep: 35 mins Cook: 2 hrs, 40 mins

Skill level



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



  • 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

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  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

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lisa_stone's picture
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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
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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
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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
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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.