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Pork casserole

Origin: Delia Smith

Ingredients (for 4-6)

  • 2lb pork (shoulder/leg) (Lesley says less meat is better)
  • 1tbsp flour
  • 2 onions sliced
  • 2 cloves garlic, crushed
  • 1tsp basil, chopped/dried
  • 1 lb toms, chopped (or 1 tin)
  • 175ml red wine (Lesley says more is better)
  • 1 green pepper, deseeded + chopped
  • 2 oz Spanish green olives stuffed with red pimentos, sliced

Heat the oil, brown the pork (in batches) and reserve. Fry the onions in the juice, return the meat and sprinkle the flour on. Add the chopped tomatoes, pour in the wine, add the garlic, basil and salt and pepper. Bring to simmer, cover with a tight fitting lid and cook for 90 mins at 140. Add peppers and olives, cook for 30 mins.


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