This one is quick to prepare but needs long slow cooking in the
oven so best to leave it for the weekend. Serve with green
vegetables and a little rice.
340 calories a serving.
olive oil spray
450g (1lb) lean diced stewing pork
1 large onion, peeled and thinly sliced
2 garlic cloves, peeled and crushed
1 green (bell) pepper, deseeded and chopped
100g (4oz) button mushrooms, sliced
400g (14oz) can chopped tomatoes
300ml (half pint) dry white wine
1 teaspoon dried oregano
1 teaspoon dried rosemary
finely grated rind one lemon
1 tablespoon fresh chopped parsley (optional)
4 pimento stuffed green olives, sliced (optional)
Pre-heat the oven to 160 degrees Centigrade (325F/Gas Mark3).
Spray a large pan or Dutch Oven with oil and saute the pork
until browned on all sides. Add the onions, garlic, pepper and
mushrooms and stir fry with the pork until the onions are
starting to soften. Add the tomatoes, wine, oregano, rosemary
and lemon rind and bring to boiling point. Transfer to an ovenproof
casserole dish if necessary, cover and put in the oven for two
to two and a half hours until the pork is tender. Sprinkle with the
parsley and olives to serve.