Pork, Tomato & Chilli Potato Bake
Hearty and comforting, this potato bake is a symphony of rustic, slow‑roasted flavours.
Juicy pork melds with a vibrant, lightly spicy tomato base that deepens as it bakes, while tender potatoes become laced with the rich, savoury juices.
The gentle heat from chilli adds a warm, lingering kick that lifts the whole dish, and finishing it with golden melted parmesan gives each bite a satisfying richness and gentle tang.
Ideal for relaxed dinners, it’s a dish where bold, wholesome flavours come together beautifully in every forkful.
Ingredients
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1.5kg diced Otway Pork scotch fillet
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2 tablespoons olive oil
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1 brown onion, diced
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1 teaspoon dried chilli flakes
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2 tablespoons plain flour
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2 tablespoons tomato paste
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1/3 cup water
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2 x 400g cans whole cherry tomatoes
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½ cup Sicilian (green) olives
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500g washed potatoes, thinly sliced
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½ cup finely grated parmesan
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Crusty bread, to serve
Method
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.
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.
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.
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
