Provence Pork Casserole
- 85g sundried tomatoes, chopped
- 3 tbsp oil from the sundried tomato jar
- 1kg pork shoulder, cut into chunks
- 2 tbsp seasoned flour
- 400g shallots, chopped
- 1 sliced onion
- 3 bay leaves
- A few thyme sprigs
- 5 sliced garlic cloves
- 400ml red wine
- Strip of zest and juice of an orange
- 400g tin of chopped tomatoes
- 800g new potatoes, peeled and halved
- 70g black olives
- Heat 1 tbsp of oil in a casserole. Toss the pork in the flour and brown in the pan, then transfer to a plate. Add the shallots, onion, thyme and bay leaves to the pan with another tbsp of oil and fry for 5 mins. Stir in the sundried tomatoes and garlic, cook for another minute, then return the pork to the pan.
- Add the orange juice, zest and wine to the mixture, then boil for 5 mins. Heat the oven to 160C and stir the stock, tomatoes, olives and potatoes into the casserole. Cover (leaving a slight gap) and cook in the oven for 2.5 hours, then serve in bowls with crusty bread.
2 hrs 40 mins
6 serving