One-pot pork with orange, olives & bay

One-pot pork with orange, olives & bay

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(15 ratings)

Prep: 35 mins Cook: 2 hrs, 40 mins

Easy

Serves 6
A Provençal-style pork casserole with vibrant citrus flavours, sweet shallots, new potatoes and sundried tomatoes

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal670
  • fat36g
  • saturates11g
  • carbs35g
  • sugars9g
  • fibre7g
  • protein37g
  • salt1.2g
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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)
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 bay leaf
  • few thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 5 garlic clove, thinly sliced
  • 400ml red wine
  • strip of zest and juice from 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 350ml chicken stock
  • 400g can chopped plum tomato
  • 800g large new potato, peeled & halved or cut into fat slices, depending on size
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 70g pack dry black olive

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.

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Comments, questions and tips

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francesw
15th Feb, 2017
5.05
My new favourite one pot recipe. Delicious. I used pork loin chops as this was what I looked for a recipe for. Good idea as it looked better on the plate I think. Only had a tub of Sainsbury's Manzanilla & Kalamata olives in the fridge & just used the black ones which were fine too.
Estrella82
14th May, 2016
5.05
The orange zest is quite strong so it doesn't need as much as the recipe states, but other than that this is really tasty &' I will definitely make again. I also didn't put potatoes in the one pot but did separate mash which went really nicely to soak up the sauce
helliecopter
16th Feb, 2014
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
11th Nov, 2013
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
26th Oct, 2013
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
28th Sep, 2013
Cooked this on the stove top - was absolutely gorgeous!
michelle43
16th Jul, 2013
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
13th May, 2013
5.05
the flavours in this dish are amazing! served with curly kale. yummy!
robowen
5th May, 2013
Delicious, it was in the oven for longer at a lower temperature and was perfect, will ake again.
Foodmonster2
22nd Apr, 2013
5.05
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.

Pages

mahnrut
26th Sep, 2013
I wonder if this would work with a pork loin roast particularly if done at low temperature. Has anyone tried?
rjhungry
26th Sep, 2013
Presumably this recipe would work in a slow cooker? If so approximately how long?
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