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Recipes

Pork, tomato and chilli potato bake

Prep time 20 minutes Cook time 1 hour 25 minutes

Serves 6 people
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Ingredients

  • •
    1.5kg diced pork scotch fillet
  • •
    2 tablespoons olive oil
  • •
    1 brown onion, diced
  • •
    1 teaspoon dried chilli flakes
  • •
    2 tablespoons plain flour
  • •
    2 tablespoons tomato paste
  • •
    1/3 cup water
  • •
    2x 400g cans whole cherry tomatoes
  • •
    ½ cup Sicilian (green) olives
  • •
    500g washed potatoes, thinly sliced
  • •
    ½ cup finely grated parmesan
  • •
    Crusty bread, to serve

Method

  1. 1.
    Preheat oven to 180°C/160°C fan-forced. Heat 1 tablespoon oil in a large frying pan over medium heat. Brown pork in batches. Transfer to a bowl.
  2. 2.
    Add onion and chilli flakes to pan and cook, stirring often, over medium heat for 3-4 minutes or until softened. Sprinkle flour over onion mixture and stir until combined. Cook, stirring, for 1 minute. Stir in tomato paste and cook, stirring, for 1 minute.
  3. 3.
    Gradually add water, stirring constantly, until combined. Stir in tomatoes & olives. Bring mixture to the boil. Stir through pork. Transfer mixture to an 8-10 cup (about 8cm deep) baking dish.
  4. 4.
    Arrange potato slices, overlapping slightly, over casserole. Brush with remaining olive oil and cover loosely with a sheet of baking paper then foil. Bake for 1 hour or until pork is tender. Sprinkle parmesan over potatoes and cook, uncovered, for 25-30 minutes or until golden. Serve with crusty bread