Spanish Braised Pork with Potatoes and Olives

 

Ready in: 1 hour

Serves 4-6 

4-6 Good Taste Foods pork fillets cut into bite-size pieces
1lb (450g) salad potatoes,
1½ oz (40g) black olives
1½ oz (40g) green olives
1lb (450g) ripe red tomatoes
2 tablespoons olive oil
2 medium onions, peeled and sliced
1 large red pepper, deseeded and cut into 3cm strips
3 cloves garlic, peeled and chopped
1 heaped teaspoon chopped, fresh thyme
10 fl oz (275ml) red wine
2 fresh or 3 dried bay leaves
Salt and Pepper

 

1. Skin the tomatoes – pour boiling water over them, leave about 1 minute, then slip off their skins. Once peeled, roughly chop them
2. Heat 1 tbl spoon of the oil in a casserole dish over a high heat. Brown the cubes of pork on all sides. Remove once browned.
3. Add the rest of the oil, then add onions and pepper and brown for approx. 6 minutes
4. Add the garlic and stir for 1 minute then add the browned meat, the thyme, tomatoes, red wine, olives and bay leaves.
5. Bring to a gentle simmer and then transfer the dish into the oven for 1¼ hours.
6. Add the potatoes and cook for a further 45 minutes or until the potatoes are tender.

Serve with lightly steamed green vegetables

 
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