Pork, Tomato & Chilli Potato Bake

Prep time 20 minutes Cook time 1 hour 25 minutes

Serves 6 people



  • 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


  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