Slow-cooked pork with sweet potato and orange

Name: Slow-cooked pork with sweet potato and orange
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 50 min
Yield: 6
Ingredients: 4 tbsp. olive oil; 900 g (2lb) boneless pork shoulder, trimmed of fat and cut into chunks slightly larger than bite-size; 2-3 sweet potatoes - about 1.1kg (2½lb) - peeled and cut into large chunks; 3 celery sticks, trimmed and roughly chopped; 1 large onion, roughly chopped; 3 garlic cloves, crushed; 225 mL (8fl oz) dry white wine; 175 mL (6fl oz) hot chicken stock; Pared zest and juice of 2 large oranges; 3 tbsp. Teriyaki marinade, such as Kikkoman's; Sprig of fresh rosemary, roughly chopped

This slow-cooked pork is infused with an array of unusual flavours, from zesty orange to Asian Teriyaki marinade. Best of all, it can't go wrong!

By The Good Housekeeping Cookery TeamPublished: 13 October 2006

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Yields:

Prep Time:

30 mins

Cook Time:

2 hrs 20 mins

Total Time:

2 hrs 50 mins

Ingredients

4 Tbsp. olive oil
900 g (2lb) boneless pork shoulder, trimmed of fat and cut into chunks slightly larger than bite-size
2-3 sweet potatoes - about 1.1kg (2½lb) - peeled and cut into large chunks
3 celery sticks, trimmed and roughly chopped
1 large onion, roughly chopped
3 garlic cloves, crushed
225 ml (8fl oz) dry white wine
175 ml (6fl oz) hot chicken stock
Pared zest and juice of 2 large oranges
3 Tbsp. Teriyaki marinade, such as Kikkoman's
Sprig of fresh rosemary, roughly chopped

Directions

1. Step 1
  Preheat the oven to 140°C (120°C fan) mark 1. Heat half the oil in a large, flameproof casserole until sizzling hot. Brown the pork in batches until it's a deep golden brown on all sides. Make sure the oil is hot before adding the meat, otherwise it won't brown properly. It's worth ensuring the meat is a good colour all over as this will add to the flavour of the finished dish. Remove and set aside.
2. Step 2
  Heat the remaining oil in the pan and add the sweet potatoes. Cook over a high heat until they start to brown, then remove and set aside. Fry the celery, onion and garlic together for 3-4min until golden.
3. Step 3
  Return all the meat to the pan with any juices and add all the remaining ingredients apart from the sweet potatoes. Season. Bring to the boil, cover tightly with foil or a lid and transfer to the oven. Cook for 1hr. Stir in the sweet potatoes, re-cover and cook for a further 1hr until the meat is meltingly tender. Skim excess fat from the surface before serving. Garnish with rosemary and serve with steamed greens.
4. Step 4
  To freeze, complete recipe, then cool quickly, put into a freezerproof container and freeze for up to three months. To serve, thaw overnight in the fridge, then return the pork to a casserole dish. Preheat the oven to 180°C (160°C fan) mark 4. Bring to the boil on the hob, then cover and transfer to the oven. Cook for 35-40min until heated through.

Per Serving:

Calories: 450
Total carbs: 41 g
Sugars: 5 g
Total fat: 17 g
Saturated fat: 5 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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