One-pot pork with orange, olives & bay

One-pot pork with orange, olives & bay

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(11 ratings)

By

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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

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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

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Comments

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helliecopter's picture

This is yummy! Halved the recipe but still used the juice of a whole orange and that was perfect. Any less and I think you wouldn't have been able to taste it. Also used blood orange as they're in season and I have lots to use up!
Very easy, satisfying and a hit with all the family.

lahelapixie's picture

Will definitely make this again! Lovely wintery food!
Didn't have any of the problems mentioned in other comments about overpowering flavours. Just a hint of orange, from 2 small pieces of zest. I used a mix of green and black olives (crespo foil packs) and that wasn't overpowering either. We trimmed the fat off the pork before dicing and didn't need to skim any off at the end. We froze half of it, so will see how it is when defrosted and post again :D

yellowdog's picture

Olives are sold with brine and without. Its not a matter of them being from Italy, Greece or anywhere else. Here in Italy they sell them with or without brine from Italy and Greece.

suffolkscrapper's picture

Cooked this on the stove top - was absolutely gorgeous!

michelle43's picture

It was a lovely recipe and even better the day after. The 2nd time I'd forgotten the orange (!) so used lemon instead, which worked

littleones59's picture
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the flavours in this dish are amazing! served with curly kale. yummy!

robowen's picture

Delicious, it was in the oven for longer at a lower temperature and was perfect, will ake again.

Foodmonster2's picture
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Brilliant recipe, really delicious. I also cooked it the day before and it looked very appetising. Pots go grey if they are not covered in sauce, so it would be useful to bear this in mind if making ahead. Will definitely make again.

janehornby's picture

Make sure you only use a strip of the orange zest folks, or it the recipe will be too orangy. Sorry if that wasn't clear from ingredients list here. Crespo was the brand of olive - you can find them in most supermarkets near the usual olives, but if you can't find them then simply substitute with regular black olives. Happy cooking,
J x

stmartin's picture

I was disappointed with this recipe. I made it the day before as suggested and I found that the olives had imparted a bitter taste. Also the potatoes looked a bit grey and unappetising. I didn't find the taste of the orange at all overpowering, perhaps because of the olives. If I made it again I would add the olives at the end and cook potatoes separately. Incidentally, as someone says, dry olives are the Greek ones in jars without brine. You can buy them anywhere.

ouchorocks's picture
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This was delicious! Like others, I wasn't able to find the olives, but I don't think this changed much (i'm not keen on them anyways) - the sauce is REALLY rich, and the little subtle hint of orange makes this really different and delicious. Recommend to everyone! :D

Pynner's picture

Morrisons sell the olives in what looks like snack packs and they are on offer at the moment

clairethompson74's picture

I loved it though next time I make it, I'm going to cut down on the amount of orange I put in... Also didn't use olives as not too keen. Very tasty!

patriciaf's picture
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Made this for the Easter weekend and wish I hadn't bothered as the orange taste was way to overpowering. I now have a batch in the freezer and I am trying to work out how to neutralise the taste of the orange - does anyone have any ideas? I think it would be good otherwise.

majachsa's picture
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Great taste of orange with the pork

Made too much so ate it over a couple of days and it improved with age

Couldn't find dry olives in Waitrose which is saying something

cazoo1968's picture

Thanks everyone for the response about dry olives, I shall now give it a try, and let you know what I think.

rumtuggerdeb's picture

This was fab; followed the recipe and the flavours were great and really balanced - this would be an entertaining favourite for friends.

Pollyonion's picture

cazoo- I think "Dry Olives" are the ones you can buy as a snack pack in a pouch- rather than the ones in a jar covered in liquid- I could be wrong but can't think of anything else that fits the description.

pettle's picture

Dry olives are Greek Style not in brine or oil - I think crespo do them - they are quite salty compared to other olives. You should be able to get from most supermarkets.

liz2013's picture
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Really delicious

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