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 with Orange, Sundried Tomatoes, and Bay Leaves
This comforting slow roast pork dish features lean pork shoulder browned in sundried tomato oil for incredible flavour, combined with a rich blend of orange, red wine, and aromatic herbs. Perfect for a family treat, it’s a delicious and hearty meal.
Servings: 4 Serves
Calories: 400kcal
Cost: $35
Equipment
- Large hob-safe casserole dish
- Large Bowl
- Pan
Ingredients
- 750 g lean pork shoulder diced into cubes
- 400 g shallots peeled and chopped
- 250 ml organic red wine
- 1 x 400ml can chopped tomatoes
- 200 ml homemade chicken stock or water
- 2 red peppers capsicum, deseeded and cut into wedges
- 4 garlic cloves crushed
- 3 bay leaves
- Zest and juice of one orange
- 100 g sundried tomatoes plus extra oil
- 50 g black olives pitted
- 500 g peeled sweet potatoes cut into chunks
- Salt and pepper to taste
- A few sprigs of thyme
Instructions
- Preheat the Oven: Preheat the oven to 150C / 300F / Gas mark 2.
- Brown the Pork: 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.
- Sauté the Aromatics: Heat another tbsp of the sundried tomato 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.
- Prepare the Casserole: Combine the red wine, orange zest and juice, 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 Remaining Ingredients: Add the chopped tomatoes, chicken stock, red peppers, olives, sweet potatoes, and the remaining thyme. Stir well, and cover with a lid.
- Slow Roast: 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!).
- Serve: Serve hot, accompanied by your favourite vegetables or a fresh salad.
Notes
- Cooking the pork in sundried tomato oil enhances the flavour. Consider using other infused oils for different flavour profiles.
- This dish can be made ahead of time and reheated for convenience.
- For added depth of flavour, marinate the pork in the orange juice and zest overnight.
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This slow roast pork recipe was absolutely divine! The combination of flavors from the sundried tomatoes, orange zest, and bay leaves infused the meat beautifully. Browning the pork in the sundried tomato oil was a stroke of genius—it added such depth and richness to the dish. The sweet potatoes and red peppers complemented the pork perfectly, and everything cooked down to a tender, melt-in-your-mouth texture. This is definitely going to be a family favorite from now on!