A Provençal-style pork casserole with vibrant citrus flavours, sweet shallots, new potatoes and sundried tomatoes
Prep:35 mins
Serves 6
85g sundried tomato in oil, roughly chopped, plus 2-3 tbsp oil from the jar1kg pork shoulder, cut into chunky cubes2 tbsp plain flour, seasoned400g shallot (see tip, below)1 onion, thinly sliced3 bay leavesfew thyme sprigs5 garlic cloves, thinly sliced400ml red winestrip of zest and juice from 1 orange350ml chicken stock400g can chopped plum tomato800g large new potato, peeled & halved or cut into fat slices, depending on size70g pack dry black olive
STEP 1Heat 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.STEP 2Tip 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.STEP 3Splash 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.STEP 4When 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.
