Spanish Pork

1.3kg fillet of pork, diced into 4cm cubes
¼ cup plain flour, seasoned
¼ cup olive oil
2 large onions, peeled & thinly sliced
2 cloves garlic, crushed
300m red wine
2 x 400g cans whole peeled tomatoes, chopped
¼ tsp salt
¼ tsp freshly ground black pepper
200g sugar snap peas
1 cup kalamata olives
¼ 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