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Spanish Braised Pork With Potatoes And Olives Recipe
by Global Cookbook

Spanish Braised Pork With Potatoes And Olives
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  Servings: 4

Ingredients

  • 2 lb (900 g) shoulder of British pork, trimmed and cut into bite-sized pcs
  • 1 lb (450 g) salad potatoes, halved if large
  • 1 1/2 ounce (40 g) black olives
  • 1 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
  •     salt and freshly milled black pepper

Directions

  1. You will also need a lidded flameproof casserole with a capacity of 6 pints (3.5 litres).
  2. Pre-heat the oven to gas mark 1, 275 F (140 C).
  3. 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.
  4. 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.
  5. 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.