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


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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  • 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)



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

  • 1 onion, thinly sliced



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

  • 3 bay leaves
  • few thyme sprigs


    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



    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


  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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22nd Apr, 2013
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.
15th Apr, 2013
Make sure you only use a strip of the orange zest folks, or it the recipe will be too orangy. Sorry if that wasn't clear from ingredients list here. Crespo was the brand of olive - you can find them in most supermarkets near the usual olives, but if you can't find them then simply substitute with regular black olives. Happy cooking, J x
19th Sep, 2015
Sorry clicked on the report comment by mistake......didn't mean to..!
13th Apr, 2013
I was disappointed with this recipe. I made it the day before as suggested and I found that the olives had imparted a bitter taste. Also the potatoes looked a bit grey and unappetising. I didn't find the taste of the orange at all overpowering, perhaps because of the olives. If I made it again I would add the olives at the end and cook potatoes separately. Incidentally, as someone says, dry olives are the Greek ones in jars without brine. You can buy them anywhere.
11th Apr, 2013
This was delicious! Like others, I wasn't able to find the olives, but I don't think this changed much (i'm not keen on them anyways) - the sauce is REALLY rich, and the little subtle hint of orange makes this really different and delicious. Recommend to everyone! :D
9th Apr, 2013
Morrisons sell the olives in what looks like snack packs and they are on offer at the moment
6th Apr, 2013
I loved it though next time I make it, I'm going to cut down on the amount of orange I put in... Also didn't use olives as not too keen. Very tasty!
5th Apr, 2013
Made this for the Easter weekend and wish I hadn't bothered as the orange taste was way to overpowering. I now have a batch in the freezer and I am trying to work out how to neutralise the taste of the orange - does anyone have any ideas? I think it would be good otherwise.
3rd Apr, 2013
Great taste of orange with the pork Made too much so ate it over a couple of days and it improved with age Couldn't find dry olives in Waitrose which is saying something
2nd Apr, 2013
Thanks everyone for the response about dry olives, I shall now give it a try, and let you know what I think.


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