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


  • 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


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.


  1. 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.

  2. 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.

  3. 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.

  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 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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