1Kg/2lb cubed shoulder of pork
2 tsp olive oil
1 tsp plain flour
2 sliced onions
2 cloves of garlic, crushed
1 tsp fresh chopped basil or 1/2 tsp dried
400 g/14 oz tin chopped tomatoes
200 ml/6 fl oz red wine
1 chopped green pepper
50 g/2 oz sliced olives stuffed with pimento
Salt and pepper to taste
Turn oven to 140°C/275°F/gas mark 1.
Heat olive oil in heavy based pan and brown pork, remove.
Add sliced onions and cook until soft and translucent, add the meat and
sprinkle on flour, stir well to keep flour from going lumpy.
Add tomatoes, wine and rest of the ingredients except olives.
Add salt and pepper to taste.
Cook on centre shelf of oven.
Half and hour before serving add olives
Serve with rice and salad