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One-pot pork with orange, olives & bay

One-pot pork with orange, olives & bay

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal670
fat36g
saturates11g
carbs35g
sugars9g
fibre7g
protein37g
low insalt1.2g
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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)
  • 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 tomato
  • 800g large new potato , peeled & halved or cut into fat slices, depending on size
  • 70g pack dry black olive

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
MAKING AHEAD

This one-pot is great for cooking a day ahead. The excess fat will be easy to lift away once cold, and the flavours will be even more intense once warmed very gently to a simmer. You may need to add a splash of water to loosen it a little.

SOAKING YOUR SHALLOTS

Soaking your shallots in just-boiled water for 5 minutes before peeling makes the job a lot easier. Once soaked, trim away the root end and peel from the bottom.

Goes well with

Recipe from Good Food magazine, April 2013

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A star rating of 4.4 out of 5.22 ratings
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