One-pot pork with orange, olives and bay
One-pot pork with orange, olives & bay
A Provençal-style pork casserole with vibrant citrus flavours, sweet shallots, new potatoes and sundried tomatoes
- Prep: 35 mins
Cook: 2 hrs 40 mins - Serves 6
- Easy
Ingredients
- 85g sundried tomatoes in oil, roughly chopped, plus 2-3 tbsp oil from the jar
- 1kg pork shoulders, cut into chunky cubes
- 2 tbsp plain flour, seasoned
- 400g shallots (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 tomatoes
- 800g large new potatoes, peeled & halved or cut into fat slices, depending on size
- 70g pack dry black olives
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.
Method
-
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.
-
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.
-
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.
-
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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