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
Heat 1 tbsp of the sundried tomato oil in a large, flameproof casserole dish. Toss the pork in the flour, tap off any excess, then brown it in 2 batches, transferring to a large bowl once golden and crusted. Use a splash more oil for the second batch if needed.
Tip 1 tbsp oil, shallots, onion, bay leaves and thyme into the pan and fry for 5 mins until golden here and there. Stir in the garlic and sundried tomatoes, cook for 1 min more, then tip onto the pork.
Splash the wine and orange juice into the dish, add the orange zest and boil hard for 5 mins. Add the meat and onions back in.
When ready to cook, heat oven to 160C/140C fan/gas 3. Stir the stock, canned tomatoes, potatoes and olives into the casserole, then bring to a simmer. Prod the potatoes as far under the surface of the liquid as you can. Cover, leaving a slight gap to one side, then cook in the oven for 2½ hrs, or until the meat is tender enough to cut with a spoon. Spoon away any excess fat and let the stew rest for a few mins before ladling into shallow bowls.