Mediteranean Style Pork

Ideal for that perfect Friday night dinner, this Mediterranean style pork will leave you and your family wanting more. Simple to prepare and easy to cook, what more could you want?

Ingredients 

2 lb of Taylor’s free-range diced pork
6 shallots of pickling onions
2 spring onions (use both of them)
4 rashers of Taylor’s smoked bacon,diced
2 tbs of Worcester sauce
2 tbs of tomato puree
2 tbs of tomato ketchup
2 tsp of curry powder (I use sharwood’s mild madras)
2 cloves of garlic, finely chopped
1 tsp sugar
1 can of chopped tomatoes
1/2 cup of red wine
1 bay leaf
Salt & pepper
1/2 cup of chicken stock

Method

1. Fry the meat until it changes colour. Drain in colander. Clean pan. 

2. Put a little Olive Oil in pan and flavour by frying the chopped garlic till it is just soft. Add bacon, shallots & spring onions and fry until soft. Remove to a casserole dish.

3. Add the meat to the casserole and mix well. Add the red wine.

4. Put some more oil in the pan and heat. Add tomato puree and stir to a roux adding a little of the chicken stock at a time. Add sugar and the tomato ketchup, continue to fry for 2 minutes stirring constantly. Add to the casserole dish. This is the key stage to the taste, you should NEARLY burn the roux but not quite. You will recognise the smell when it is right because it is wonderful and typically mediterranean.

5. Finally put the chopped tomatos in the frying pan along with the salt, pepper, sugar, curry powder, worcester sauce and cook for about 10 minutes. Add to the casserole with the bay leaf and cover.

6. Put in a pre-heated oven and cook at 180 C. for 1 hour.

7. Check at the halfway point, if it is too dry add the remaining chicken stock and a little water if necessary.

8. For the last 1/2 hour add a few olives and sliced mushrooms to give it a bit of ‘bulk’ and to dry up any excess juice if step 7 wasn’t needed. Serve with rice or salad.