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Photo of Spanish pork with green olives by WW

Spanish pork with green olives

Total Time
4 hr 15 min
20 min
3 hr 55 min
The combination of orange and olives are a must-try with your next pork dish. Sweet and savoury flavours work well in creating this sauce and are completed with the addition of classic European polenta.



1 medium, segmented

Pork, neck, raw

640 g, trimmed (Buy 800g)

Brown onion

1 medium, coarsely chopped


12 clove(s)

Ground cumin

½ tsp

Sweet-style white wine

¼ cup(s), (60ml)

Chicken stock

½ cup(s), (125ml)

Orange rind

2 tsp, 5cm strip, 1/2 tsp finely grated

Freshly squeezed orange juice

½ cup(s), (125ml)

Fresh thyme

1 tbs, (3 sprigs)

Dried bay leaf

2 whole, or fresh

Pitted green olives

18 individual

Green capsicum

1 medium


1 tbs

Oil spray

1 x 3 second spray(s)


  1. Using a sharp knife, cut a 5cm strip of rind from orange. Finely grate remaining rind (you only need about ½ teaspoon). Peel and segment orange and set aside until required.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook pork, turning, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
  3. Cook onion and garlic in same pan, stirring, for 5 minutes or until onion has softened. Add cumin and cook, stirring, for 1 minute or until fragrant. Add combined wine, stock, rind strip and juice and bring to the boil. Pour onion mixture around pork in slow cooker. Add thyme, bay leaves and olives.
  4. Cook, covered, on low for 6 hours (or high for 3 hours). Turn pork over and add capsicum. Cook, covered, on low for 1 hour (or high for 30 minutes). Transfer pork to a plate and cover to keep warm.
  5. Blend cornflour with 2 tablespoons water in a jug. Add to slow cooker and stir to combine. Cook, covered, on high for 10 minutes or until sauce slightly thickens.
  6. Gently stir grated rind and orange segments into sauce. Remove and discard bay leaves. Thickly slice pork and serve with sauce.


SERVING SUGGESTION Mixed salad leaves and roma tomatoes drizzled with balsamic vinegar, plus cheesy polenta. Bring 3 cups (750ml) chicken stock and 1 cup (250ml) skim milk to the boil in a large saucepan over medium-high heat. Gradually stir in 1 cup (170g) instant yellow polenta. Reduce heat and cook, stirring constantly, for 5 minutes or until thickened. Add 1/3 cup (25g) grated parmesan cheese and stir until combined. Season with salt and pepper.TIP: ON THE STOVETOP If you don’t have a slow cooker, cook pork mixture in a large covered saucepan over low heat for 2 hours or until tender. Add capsicum for the last 20 minutes of cooking. When adding cornflour mixture in Step 5, stir over medium heat until thickened.