900g shoulder of British pork, trimmed and cut into bite sized pieces
450g salad potatoes, halves if large
40g black olives
40g green olives
450g ripe tomatoes
2 tbsp olive oil
2 medium onions, peeled and sliced into half moon shapes
1 large red pepper, deseeded and sliced into 3 cm stripes
2 cloves, garlic peeled and chopped
1 heaped tsp chopped fresh thyme
275 ml red wine
2 bay leaves
Preheat oven to 140 degrees
First skin the tomatoes, pour boiling water over them and leave 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 pieces at a time, removing them to a plate as they’re browned. THen keeping the heat high, add the rest of the oil, then the onions and pepper, and brown them a little at the edges – about 6 minutes.
Now add the garlic, stir that around for about 1 minute, then return the browned meat to the casserole and add 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 about 1 1/4 hours. After that add the potatoes, cover the pan again and cook for a further 45 minutes, or until the potatoes are tender.