One-pot pork with orange, olives & bay

One-pot pork with orange, olives & bay

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(19 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 leaves
  • few thyme sprigs

    Thyme

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

  • 5 garlic cloves, 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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rumtuggerdeb
31st Mar, 2013
This was fab; followed the recipe and the flavours were great and really balanced - this would be an entertaining favourite for friends.
Pollyonion
29th Mar, 2013
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
29th Mar, 2013
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
29th Mar, 2013
5.05
Really delicious
lisa_stone
29th Mar, 2013
4.05
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
28th Mar, 2013
What are dry olives, never heard of them before?
curryhelen
27th Mar, 2013
5.05
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
26th Mar, 2013
5.05
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
26th Mar, 2013
1.05
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.

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