One-pot pork with orange, olives & bay

6 servings 800 kcal or less casserole feed a crowd french stew late winter mains make ahead one-pot over an hour pork casserole provencal slow cooker spring stew

N/A

Source

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 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

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.