Pork, Tomato & Chilli Potato Bake


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


  1. Preheat oven to 180 °C or 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. 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 minutes. Stir in tomato paste and cook, stirring, for 1 minute
  3. Gradually add water, stirring constantly, until combined. Stir in tomatoes and olives. Bring mixture to the boil. Stir through pork. Transfer mixture to an 8-10 cup (about 8cm deep) baking dish,
  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 25-30minutes or until golden. Serve with crusty bread.

Serving Size: 6

Source: https://www.pork.com.au/