![Almonds A picture of Almonds](https://www.deliaonline.com/sites/default/files/styles/3_by_2/public/quick_media/cakes-almond-biscotti.jpg?timestamp=1675672783&type=webp)
![Chicken and other birds A picture of Chicken and other birds](https://www.deliaonline.com/sites/default/files/styles/3_by_2/public/quick_media/chicken-chicken-with-roasted-lemons-red-onion-thyme-and-garlic.jpg?timestamp=1661874976&type=webp)
This is a new version of a recipe originally published in 1978 – the pork slowly braises in tomatoes and red wine, absorbing the flavour of the olives.
Because I now cook potatoes in with it, all it needs is a green vegetable or a salad for a complete meal. I started off stoning the olives, but I now prefer them whole, as they look far nicer.
Watch how to prepare peppers in our Cookery School video - click on the image to play.
This recipe is from Delia's Complete How to Cook. Serves 4-6
First, skin the tomatoes: pour boiling water over them and leave them for exactly 1 minute before draining and slipping off their skins, then roughly chop them.
Now heat 1 tablespoon of the oil in the casserole over a high heat, pat the cubes of pork with kitchen paper and brown them on all sides, about 6 pieces at a time, removing them to a plate as they're browned. Then, keeping the heat high, add the rest of the oil, then the onions and pepper, and brown them a little at the edges – about 6 minutes. Now add the garlic, stir that around for about 1 minute, then return the browned meat to the casserole and add all the thyme, tomatoes, red wine, olives and bay leaves. Bring everything up to a gentle simmer, seasoning well, then put the lid on and transfer the casserole to the middle shelf of the oven for 1¼ hours.
After that, add the potatoes, cover the pan again and cook for a further 45 minutes, or until the potatoes are tender.
You can also watch how to skin tomatoes in our Cookery School Video.
Follow us Like us on Facebook Follow us on twitter Follow us on instagram Follow us on pinterest Follow us on youtube
© 2001-2024 All Rights Reserved Delia Online