Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 750g diced pork shoulder
  • 1 tsp sea salt
  • 1 small brown onion, chopped
  • 1 clove garlic, chopped
  • 1 small celery stalk, chopped
  • 1 small carrot, chopped
  • 1 tbsp chopped sage leaves
  • ¼ cup dry white wine
  • 200g tinned diced tomatoes
  • 2 bay leaves
  • 1 sprig thyme
  • 3/4 cup chicken stock
  • 1/4 cup veal stock
  • 1/4 cup Arbequina (or your favourite) olives
  • freshly ground white pepper
  • 2 tsp lemon juice
  • 1 tsp finely grated lemon zest
  • 1/2 tbsp chopped flat-leaf parsley
  • soft polenta, to serve

Instruction

  • <p>IN A LARGE heavy-based saucepan on a high heat, warm the oil and add pork. Season with salt, colour lightly all over then remove from the pan and set aside.</p> <p>REDUCE TEMPERATURE, then add onions and cook for about 10 minutes, until softened. Add garlic, celery, carrot and sage and cook for a further 5 minutes, then add the wine and allow to reduce until almost dry.</p> <p>NOW ADD TOMATOES, bay leaves, thyme, both stocks and bring to the boil. Return pork to the pan, reduce heat to a simmer, cover with a lid and very gently cook for about 1½ hours. Simmer until the pork is tender and sauce has reduced, adding olives at the end.</p> <p>REMOVE FROM HEAT, add pepper, lemon juice, zest and parsley. Adjust seasoning and serve with soft polenta.</p> <p><strong>TIP: </strong>Add the olives towards the end of cooking or they will lose some of their flavour and become bitter.</p>