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Ingredientes
- 2 lb (900 g) shoulder of British pork, trimmed and cut into bite-sized pcs
- 1 lb (450 g) salad potatoes, halved if large
- 1Â 1/2 ounce (40 g) black olives
- 1Â 1/2 ounce (40 g) green olives
- 1 lb (450 g) ripe red tomatoes
- 2 Tbsp. extra virgin olive oil
- 2 med onions, peeled and sliced into half-moon shapes
- 1 lrg red pepper, deseeded and sliced into 11/4 inch (3 cm) strips
- 2 clv garlic, peeled and minced
- 1 x heaped tsp. minced fresh thyme, plus a few small sprigs
- 10 fl ounce ounce ounce (275 ml) red wine
- 2 x bay leaves
- Â Â salt and freshly milled black pepper
Direcciones
- You will also need a lidded flameproof casserole with a capacity of 6 pints (3.5 litres).
- Pre-heat the oven to gas mark 1, 275 F (140 C).
- First, skin the tomatoes: pour boiling water over them and leave them for exactly 1 minute before draining and slipping off their skins, then roughly chop them. Now heat 1 Tbsp. of the oil in the casserole over a high heat, pat the cubes of pork with kitchen paper and brown them on all sides, about 6 pcs at a time, removing them to a plate as they're browned. Then, keeping the heat high, add in the rest of the oil, then the onions and pepper, and brown them a little at the edges about 6 min.
- Now add in the garlic, stir which around for about 1 minute, then return the browned meat to the casserole and add in all the thyme, tomatoes, red wine, olives and bay leaves. Bring everything up to a gentle simmer, seasoning well, then put the lid on and transfer the casserole to the middle shelf of the oven for 11/4 hrs. (For important information about gas mark 1, click here.) After which, add in the potatoes, cover the pan again and cook for a further 45 min, or possibly till the potatoes are tender.
- This is a new version of a recipe originally published in 1978 the pork slowly braises in tomatoes and red wine, absorbing the flavour of the olives. Because I now cook potatoes in with it, all it needs is a green vegetable or possibly a salad for a complete meal. I started off stoning the olives, but I now prefer them whole, as they look far nicer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 4 servings | |
| Calories 350 | |
| Calories from Fat 177 | 51% |
| Total Fat 19.84g | 25% |
| Saturated Fat 2.78g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 270mg | 11% |
| Potassium 937mg | 27% |
| Total Carbs 40.46g | 11% |
| Dietary Fiber 5.7g | 19% |
| Sugars 10.73g | 7% |
| Protein 5.64g | 9% |
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