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Ingredients

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.

Recipe from Good Food magazine, April 2013

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