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  • 1 tablespoon olive oil
  • 250 g (8 oz) lean pork, cubed
  • 1 red onion, cut into thin wedges
  • 1 garlic clove, crushed
  • 1 yellow pepper, cored, deseeded and chopped
  • 8 artichoke hearts, drained and quartered
  • 200 g (7 oz) can chopped tomatoes
  • 1 small glass red wine
  • 50 g (2 oz) black olives
  • grated rind of 1 lemon
  • 1 bay leaf
  • 1 thyme spring, plus extra to garnish

Heat the oil in an ovenproof casserole. Add the pork and fry for 2–3 minutes until browned all over. Remove the pork from the casserole with a slotted spoon and set aside.

Add the onion, garlic and yellow pepper to the casserole and fry for 2 minutes. Return the pork to the casserole together with the remaining ingredients.

Bring to the boil, cover and simmer for about an hour or until the meat is tender. Garnish with thyme and serve accompanied with garlic bread.

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