Spanish Braised Pork With Potatoes And Olives Recipe

• 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