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Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 6 Servings
nutrition (estimate)
Calories (kcal): 490
Fat (g): 14
Saturates (g): 3
Sugars (g): 8
Salt (g): .5
Protein (g): 61
Ingredients
- 1.5 kg Diced Pork
- 1 tbsp Ground cumin
- 1 tbsp Ground coriander
- 1 tsp Ground cinnamon
- 1 tbsp Olive oil
- 3 cloves Garlic
- 3 Leeks
- 800 g tinned chopped tomatoes
- 300 ml Red wine (OPTIONAL)
- 50 g tinned anchovies
- Zest of 2 lemons
- 90 g Black olives
- 25 g Fresh Oregano Leaves
- Pinch Sea salt and black pepper (for seasoning)
METHOD
- Preheat your oven to 160°C.
- Put your diced pork into a zip lock bag or bowl, with the cumin, coriander and cinnamon and toss well until they are evenly covered.
- Heat a drizzle of olive oil in an oven-proof pan and brown the diced pork in batches. Don't overcrowd the pan.
- Add the peeled and crushed garlic and sliced leeks for roughly 3-4 minutes, add the diced pork back in, along with the drained and chopped tomatoes, wine, drained and chopped anchovies, lemon zest, drained olives, chopped oregano and salt and pepper.
- Put the lid on the pan and pop in the oven for roughly 2 hours. Stir occasionally; until the diced pork is meltingly soft and tender, and the sauce is thick but not dry. If the sauce is drying out at any point, add a dash of water.
- Serve on a bed of rice, topped with more fresh oregano.
