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Opening Times:

Monday - Friday 7am - 5pm

Saturday  7am - 4.30pm

Sunday - Closed

Telephone 01937 582063

Andrews

Traditional Family Butchers

Spanish Pork With Olives


2lb (900g) shoulder of pork, trimmed and cut into bite sized chunks

2 tablespoons olive oil

2 medium onions, sliced

1 tablespoon plain flour

1lb (454g) chopped tomatoes

6floz (175ml) red wine

2 cloves garlic, crushed

1 teaspoon fresh basil

1 green pepper, chopped

2oz pimento stuffed olives, sliced

Salt and freshly ground pepper.


Serves 4


Heat the oil in a large flameproof casserole, then add the pork and brown on all sides.  Brown a few chunks at a time and remove them to a plate once browned.


Add the onions to the casserole and cook gently for a few minutes before adding the browned pork.