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Some recipes are born out of design and planning; others are drawn out of sudden inspiration - a throw together that evolves through time and practice into something truly lovely. This is one of the latter recipes. With tender pork shoulder, salty olives, sweet tomatoes and wholesome beans, this is a filling dish - one that is satisfying and feels like a treat despite it being eminently healthy. Serve up with some brown rice and you'll have a delicious and filling meal. Moreover, this is an ideal freezing meal. I tend to use a minimum of 1kg of pork so that I end up with a good 8-10 portions.
A final note on this recipe: it is very flexible, so use whichever beans you like, add more or less tomato based on your preferences, it really is what you want to make of it. Just be wary of the olives; they are a strong flavour and can overpower so keep tasting as you go and adapt the balance.
Serves: 8
Prep time: 30 minutes
Cooking Time: 3 hours
Ingredients:
1.2kg of Pork Shoulder
3 tins of tomatoes
1 tin of cannelloni beans
1 tin of lentils
1 tin of black eyed peas
150g of pitted olives
4 onions
4 garlic cloves
200ml of red wine
200ml of chicken stock
Method:
1). Chop the pork into large chunks and dust in seasoned flour.
2). In a casserole pot, fry the pork in batches on a medium high heat; remove from the pan once it is lightly browned on each side.
3). Fry the onion and garlic until softened, adding in the red wine to deglaze the pan.
4). Put the meat back into the pot and add in the tomatoes, chicken stock and olives. Add seasoning and bring up to a boil before leaving the pot to simmer for 2-3 hours on a low-medium heat.
5). When the meat is tender and falls apart, add in the beans and lentils and adjust the seasoning as needed.
6). Serve with rice for a filling and healthy meal.