One-pot pork with orange, olives & bay

Contains pork – recipe is for non-Muslims only
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

Nutrition per serving

kcal 670
fat 36g
saturates 11g
carbs 35g
sugars 9g
fibre 7g
protein 37g
salt 1.2g

Ingredients

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)
1 onion, thinly sliced
3 bay leaf
few thyme sprigs
5 garlic clove, 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

Tip

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.