One-pot pork with orange, olives & bay

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 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

  Method

  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.
  5. Source: bbcgoodfood.com