Spanish Pork with Olives
|Pork shoulder||2 Pound, trimmed and cut into bite-sized cubes (900 Gram)|
|Olive oil||2 Tablespoon|
|Onions||2 Medium, sliced|
|Garlic||2 Clove (10 gm), crushed|
|Dried basil||1 Teaspoon|
|Tomatoes/Tomatoes - 1 tin of 14 ounce||1 Pound, peeled and chopped (450 Gram)|
|Red wine||6 Fluid Ounce (175 Milliliter)|
|Green pepper||1 , de-seeded and chopped|
|Spanish pimento stuffed olives||2 Ounce, sliced (50 Gram)|
|Freshly milled black pepper||To Taste|
1 In a large flameproof casserole, heat the oil.
2 Add in the cubes of pork and brown them on all sides.
3 Transfer the cubes to a plate as they're done.
4 Add in the onions to the casserole and brown them for a few minutes.
5 Return the meat to the pan and sprinkle in the flour.
6 Stir well and add in the chopped tomatoes.
7 Pour in boiling water over fresh tomatoes to get the skins off.
8 Add in wine, garlic, basil and salt and pepper.
9 Stir, bringing slowly to simmering point.
10 Cover and transfer the casserole to the centre shelf of the oven and cook for 1 1/2 hours.
11 Add in the chopped pepper and sliced olives.
12 Cover again, and cook for another 30 minutes.
13 Excellent with rice and a crisp green salad.