One-pot pork with orange, olives & bay
The recipe One-pot pork with orange, olives & bay can be made in roughly 3 hours and 15 minutes. For $5.01 per serving, you get a beverage that serves 6. One portion of this dish contains about 38g of protein, 39g of fat, and a total of 763 calories. Plenty of people made this recipe, and 122 would say it hit the spot. If you have pork, plain flour, sundried tomatoes, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. It is brought to you by BBC Good Food. With a spoonacular score of 94%, this dish is super. If you like this recipe, you might also like recipes such as Baked olives with orange & bay, Slow-Cooker Orange-Scented Pot Roast with Olives, and Instant Pot Ancho-Orange Pulled Pork.
Servings: 6
Preparation duration: 35 minutes
Cooking duration: 160 minutes
Ingredients:
3 bay leaves
400g can chopped plum tomatoes
350ml chicken stock
5 garlic cloves, thinly sliced
800g large new potatoes, peeled & halved or cut into fat slices, depending on size
70g pack dry black olives
1 onion, thinly sliced
strip of zest and juice from 1 orange
2 tbsp plain flour, seasoned
1kg pork shoulders, cut into chunky cubes
400ml red wine
400g shallots (see tip, below)
85g sundried tomatoes in oil, roughly chopped, plus 2-3 tbsp oil from the jar
few thyme sprigs
Equipment:
casserole dish
bowl
frying pan
oven
Cooking instruction summary:
Heat 1 tbsp of the sundried tomatooil in a large, flameproof casserole dish.Toss the pork in the flour, tap off anyexcess, then brown it in 2 batches,transferring to a large bowl once goldenand crusted. Use a splash more oil forthe second batch if needed.Tip 1 tbsp oil, shallots, onion, bay leavesand thyme into the pan and fry for 5 mins until golden here and there. Stir in thegarlic and sundried tomatoes, cook for1 min more, then tip onto the pork.Splash the wine and orange juice intothe dish, add the orange zest and boil hard for 5 mins. Addthe meat and onions back in.When ready to cook, heat oven to160C/140C fan/gas 3. Stir the stock,canned tomatoes, potatoes and olivesinto the casserole, then bring to asimmer. Prod the potatoes as far underthe surface of the liquid as you can.Cover, leaving a slight gap to one side,then cook in the oven for 2½ hrs, or untilthe meat is tender enough to cut with aspoon. Spoon away any excess fat andlet the stew rest for a few mins beforeladling into shallow bowls.
Step by step:
1. Heat 1 tbsp of the sundried tomatooil in a large, flameproof casserole dish.Toss the pork in the flour, tap off anyexcess, then brown it in 2 batches,transferring to a large bowl once goldenand crusted. Use a splash more oil forthe second batch if needed.Tip 1 tbsp oil, shallots, onion, bay leavesand thyme into the pan and fry for 5 mins until golden here and there. Stir in thegarlic and sundried tomatoes, cook for1 min more, then tip onto the pork.Splash the wine and orange juice intothe dish, add the orange zest and boil hard for 5 mins.
2. Addthe meat and onions back in.When ready to cook, heat oven to160C/140C fan/gas
3. Stir the stock,canned tomatoes, potatoes and olivesinto the casserole, then bring to asimmer. Prod the potatoes as far underthe surface of the liquid as you can.Cover, leaving a slight gap to one side,then cook in the oven for 2½ hrs, or untilthe meat is tender enough to cut with aspoon. Spoon away any excess fat andlet the stew rest for a few mins beforeladling into shallow bowls.
Nutrition Information:
