Spanish Pork with Olives

Serves 4-6
Calories: 400-600 kcal/serving (incl rice)

“Delia Smith’s Complete Cookery Course”, Page 198

Ingredients

2lb shoulder of pork
in bite-size cubes
2 tblspn olive oil
I rounded tblspn flour
2 medium onions, sliced
2 cloves garlic, crushed
1 tspn dried basil
1oz can chopped tomato
6 floz red wine
1 green pepper, chopped
2 oz Spanish pimento stuffed olives
salt & pepper

Method

1. Heat the oil in a large casserole, then add the cubes of pork, a few at a time, and brown them on all sides. Remove to a plate as they are done.

2. Add the onions to the casserole, and brown them for a few minutes before returning the meat to the pan, and sprinkling in the flour.

3. Stir everything well, and add the chopped tomatoes, wine, basil, garlic and seasoning. Stir, bring slowly to simmering point, and then cover with a tight fitting lid.

4. Transfer the casserole to the centre of a pre-heated oven (140°C), and cook for 1½ hours.

5. Add the chopped pepper and sliced olives, cover again, and cook for a further 30 minutes. Delicious served with rice and a crisp green salad.