Spanish Pork with Olives
Chris with a very young Abby and Adam. Isle of White
Ingredients: 900 grams shoulder of pork (trimmed and cut into bite size cubes), 2 tablespoons of olive oil, 2 medium onions (sliced), 1 rounded tablespoon plain flour, 450 grams tomatoes (peeled and chopped) or a 400 gram tin of chopped tomatoes, 180 ml red white, 2 cloves of garlic (crushed), 1 teaspoon dried or 1 tablespoon of fresh basil, 1 green pepper (de-seeded and chopped), 50 grams Spanish pimento-stuffed green olives, salt and freshly ground black pepper.
Pre-heat the oven to 140c
1. Heat the oil in a large flameproof casserole, then add the cubes of pork and brown them on all sides. Cook only a few cubes at a time and remove them to a plate as they are done.
2. Next add the onions to the casserole and cook them for a few minutes before returning the meat to the casserole and sprinkling in the flour.
3. Stir everything well and add the chopped tomatoes. Pour in the wine, add the garlic, basil and a seasoning of salt and pepper. Stir, bring slowly to simmering point, then cover with a tight fitting lid.
4. Transfer the casserole to the centre shelf of the oven and cook for 1 and half hours. Add the chopped pepper and sliced olives, cover again, then cook for a further 30 minutes.