Pork and Potato Bake | Slimming & Weight Watchers Friendly

Ingredients

• 750 glean diced pork, all visible fat removed
• 2 mediumonions, peeled and chopped into chunks
• 2peppers, any colour, deseeded and chopped into chunks
• 1 largecourgette, chopped into chunky slices
• 300 gnew potatoes, any larger ones cut in half
• 12cherry tomatoes
• 1/2 tspsalt
• 1/2 tsppepper
• 2 tbsppaprika
• 1/2 tspchilli powder
• 1/2 tspfennel seeds
• 2garlic cloves, peeled and sliced
• As neededlow-calorie cooking spray

Instructions

1. 1

   Season the pork

   Heat the oven to 180°C. Season the pork with salt and pepper.

2. 2

   Brown the meat

   Coat a frying pan with low-calorie cooking spray and put it over a medium heat. Brown the pork for 5 minutes, turning so it becomes lightly golden on all sides.

3. 3

   Fill the dish

   Put the pork and vegetables into an ovenproof dish, then spray them with low-calorie cooking spray.

4. 4

   Add the spices

   Scatter over the salt, pepper, paprika, chilli powder and fennel seeds, then mix everything together well.

5. 5

   Bake the dish

   Add the garlic and cook in the oven for 50 minutes, stirring once halfway through.

6. 6

   Check and serve

   When the potatoes are golden and the pork is cooked through, take the dish out of the oven and serve straight away.

What is Spanish-style pork and potato bake?

This is a home-style oven bake rather than a specific traditional Spanish dish: diced pork and potatoes cook alongside peppers, courgette, tomatoes and a paprika-led seasoning. The combination takes cues from Spanish-style flavours, especially smoky paprika and fennel.

Here, browning the pork first builds colour, while the vegetables and spices cook together in one ovenproof dish. Cutting larger potatoes in half helps them cook at a similar pace to the other ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 465 calories, 43g protein, 24g carbs, 20g fat.

The potatoes provide most of the carbohydrate, while lean pork supplies most of the protein. Pork and the cooking spray contribute fat, with vegetables adding colour and some fibre; pair a serving with extra salad or green vegetables for a bigger vegetable portion.

Choose and prepare the ingredients

Pork: Lean diced pork is browned before baking, which gives the pieces a lightly coloured exterior. Keep the pieces reasonably similar in size so they cook evenly.

Vegetables: Chunky onion, pepper and courgette pieces hold their shape as they bake. Halve any larger new potatoes, and leave the cherry tomatoes whole as listed.

Build the smoky seasoning

Paprika: The two tablespoons give the bake its prominent smoky, savoury character. Mix the spices through the pork and vegetables so the seasoning is distributed across the dish.

Fennel and chilli: Fennel seeds add a distinct aromatic note, while the small amount of chilli powder brings gentle warmth. The garlic goes in with the rest of the ingredients before baking.

Brown the pork before baking

Pan space: Brown the meat over a medium heat for 5 minutes, aiming for light golden colour on all sides. If the pan is crowded, brown the pork in batches so it colours rather than steams.

After browning: Transfer the pork to the ovenproof dish with the vegetables. The pan step is for colour; the bake finishes cooking the pork.

Look for colour and doneness

Potatoes: The recipe uses golden colour as a visual cue, but check that the centres are tender before serving. Cutting larger potatoes in half helps them soften within the stated baking time.

Pork: Check that the meat is cooked through before bringing the dish to the table. Stir once halfway through the 50-minute bake, as directed, to redistribute the ingredients.

Plan the timing

Oven time: Allow 50 minutes for the bake at 180°C, with one stir halfway through. The pork takes about 5 minutes to brown first, so have the vegetables chopped and the oven heated before starting that step.

The listed total time is 60 minutes. Check the potatoes and pork at the end, since their doneness is more useful than colour alone.

Serve it as a complete meal

The pork, potatoes and vegetables make this a substantial all-in-one dinner. Serve it straight from the oven while the potatoes are hot and the tomatoes are soft.

For a fresh contrast, add a simple green salad or another crisp vegetable alongside. If you want extra sauce at the table, serve with a little cooking liquid from the dish.

Recipe notes & tips

• Cut the potatoes into similar-sized pieces so they soften at roughly the same rate.
• Brown the pork in batches if needed to avoid crowding the frying pan.
• Use an ovenproof dish large enough for the ingredients to sit in a fairly even layer.
• Stir the bake once halfway through the oven time, as the method specifies.
• Check the potatoes for tenderness and the pork for doneness before serving.

Variations

• Adjust the heat: Increase or reduce the chilli powder to suit your preference.
• Change the peppers: Use a mix of pepper colours for a varied appearance.
• Add herbs: Finish with chopped fresh parsley for a fresh note.
• Serve with greens: Add a side of steamed green vegetables or a crisp salad.
• Use smoked paprika: Swap in smoked paprika if you want a stronger smoky flavour.

Common mistakes to avoid

• Crowding the pan: The pork may steam instead of browning; cook it in batches if necessary.
• Leaving large potatoes whole: They may take longer to become tender; halve the larger ones before baking.
• Skipping the halfway stir: Ingredients may cook less evenly; stir once during the 50-minute bake.
• Serving by colour alone: Golden potatoes can still be firm inside; check their centres for tenderness.
• Cutting uneven pork pieces: Different-sized pieces may cook at different rates; keep them similar in size.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 2 days. Reheat until piping hot throughout, adding a splash of water if the dish seems dry.

Frequently asked questions