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.