One-pot pork with orange, olives & bay
- Preparation and cooking time
- Serves 6
- 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
- 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.