This slow roast pork dish is oh so comforting. Enjoy it as a treat for the whole family every once in a while.
I experimented a little when making this recipe, and browned my pork in the sundried tomato oil rather than normal olive oil. The result was a meat of incredible flavour, and I’m definitely going to cook in ‘infused’ olive oils more often. I’m also going to start making my own, so watch this space!
Slow Roast Pork Ingredients:
- 750g lean pork shoulder, diced into cubes
- 400g shallots, peeled and chopped
- 250ml organic red wine
- 1 x 400ml can chopped tomatoes
- 200ml homemade chicken stock / water
- 2 red peppers (capsicum), deseeded and cut into wedges
- 4 garlic cloves, crushed
- 3 bay leaves
- Zest and juice of one orange
- 100g sundried tomatoes, plus extra oil
- 50g black olives, pitted
- 500g peeled sweet potatoes, cut into chunks
- Salt and pepper
- A few sprigs of thyme
Slow Roast Pork How To:
Preheat the oven to 150C / 300F / Gas mark 2.
In a pan, heat 1 tbsp of the sundried tomato oil to a high heat. Season the cubes of pork, then fry in 2 separate batches for a couple of minutes until coloured. Transfer to a large bowl and set aside.
Heat another tbsp of the oil, and lightly sauté the shallots, garlic, sundried tomatoes and half of the fresh thyme for 5 minutes. Pour the oil over the pork, and toss well to combine.
Combine the red wine, orange and bay leaves in a large, hob-safe casserole dish. Bring to the boil and simmer for 5 minutes. Return the meat to the dish.
Add the chopped tomatoes, chicken stock, peppers, olives, sweet potatoes and the remaining thyme. Stir well, and cover with a lid. Leave to cook in the oven for 2 ½ – 3 hours, or until the pork is tender enough to cut with a spoon. Spoon off any excess fat before serving (save it to cook with later!)