One-pot pork with orange, olives & bay recipe | Good Food
A Provençal-style pork casserole with vibrant citrus flavours, sweet shallots, new potatoes and sundried tomatoes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfood.com.
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
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