One-pot pork with orange, olives & bay

This provençal-style pork casserole with vibrant citrus flavours, sweet shallots, new potatoes and sundried tomatoes will make your dinner a true pleasure.


You will need: 85g sundried tomato in oil, roughly chopped, plus 2-3 tablespoons of oil from the jar, 1kg pork shoulder, cut into chunky cubes, 2 tablespoons of 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.


1. Begin with heating 1 tablespoon of 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. After that, tip 1 tablespoon of oil, shallots, onion, bay leaves and thyme into the pan and fry for 5 minutes until golden here and there. Stir in the garlic and sundried tomatoes, cook for 1 min more, then tip onto the pork.

3. Move onto splashing the wine and orange juice into the dish, add the orange zest and boil hard for 5 minutes. 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 hours, 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 minutes before ladling into shallow bowls.

Leave a Reply

Your email address will not be published. Required fields are marked *