Spanish Pork
- Number of Servings: 6
Ingredients
1.3kg fillet of pork, diced into 4cm cubes¼ cup plain flour, seasoned¼ cup olive oil2 large onions, peeled & thinly sliced2 cloves garlic, crushed300m red wine2 x 400g cans whole peeled tomatoes, chopped¼ tsp salt¼ tsp freshly ground black pepper200g sugar snap peas1 cup kalamata olives¼ cup roughly chopped basil
Preheat oven to 170ºC. Toss pork in the seasoned flour. Het oil in a large frying pan, then quickly bown the mean in batches, transferring it to a casserole dish as it is done.
Add onions to pan andsaute for 10 minutes or unti soft, then add garlic and saqute for a further minute. Add red wne and simmer for 5 minutes to allow the alcohol to burn off, then stir in the tomatoes. Pour over the meat,ensuring it is evenly coated in sacue, then season with salt and pepper.
Cover with a sheet of foil and a lid. Transfer to preheated oven and cook for 1 hour until the meat is tender, checking after the first half hour.
Meanwhile, blanch the sugar snap peas in boiling water for 2 minutes, drain in a colander, then plunge colande4r into cold water to prevent the peas losing their vibrant green colour.
When casserole is cooked, stir in the drained peas, olives and basil.l
Number of Servings: 6
Add onions to pan andsaute for 10 minutes or unti soft, then add garlic and saqute for a further minute. Add red wne and simmer for 5 minutes to allow the alcohol to burn off, then stir in the tomatoes. Pour over the meat,ensuring it is evenly coated in sacue, then season with salt and pepper.
Cover with a sheet of foil and a lid. Transfer to preheated oven and cook for 1 hour until the meat is tender, checking after the first half hour.
Meanwhile, blanch the sugar snap peas in boiling water for 2 minutes, drain in a colander, then plunge colande4r into cold water to prevent the peas losing their vibrant green colour.
When casserole is cooked, stir in the drained peas, olives and basil.l
Number of Servings: 6
Nutritional Info Amount Per Serving
- Calories: 421.9
- Total Fat: 18.9 g
- Cholesterol: 0.0 mg
- Sodium: 648.3 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 2.4 g
- Protein: 48.5 g
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