Photo: Sam Loyd
One-pot pork with orange, olives & bay
14 ingredients
35 min
Serves 6
openrecipes
A Provençal-style pork casserole with vibrant citrus flavours, sweet shallots, new potatoes and sundried tomatoes
Estimated Nutrition (whole recipe, rough)
1339
Calories
80g
Protein
34g
Fat
173g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 85g sundried tomatoes in oil, roughly chopped, plus 2-3 tbsp oil from the jar
- 1kg pork shoulders , cut into chunky cubes
- 2 tbsp plain flour , seasoned
- 400g shallots (see tip, below)
- 1 onion , thinly sliced
- 3 bay leaves
- few thyme sprigs
- 5 garlic cloves , thinly sliced
- 400ml red wine
- strip of zest and juice from 1 orange
- 350ml chicken stock
- 400g can chopped plum tomatoes
- 800g large new potatoes , peeled & halved or cut into fat slices, depending on size
- 70g pack dry black olives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes