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One-pot pork with orange, olives & bay

One-pot pork with orange, olives & bay Recipe

  • 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
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