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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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.
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.
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.
29th Mar, 2013
Really delicious
29th Mar, 2013
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.
28th Mar, 2013
What are dry olives, never heard of them before?
27th Mar, 2013
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.
26th Mar, 2013
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!
26th Mar, 2013
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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