Italian Pork & Olives
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 2
Skip to ingredients
For the Pork dish:
- 300g pork fillet, sliced
- 1 tbsp harissa paste
- 30g salted butter
- 1 tbsp olive oil
- 1 carrot, peeled and finely chopped
- 1 stick celery, finely chopped
- 1 large white onion, peeled and finely chopped
- 2 cloves garlic, peeled and microplaned
- 1 tin chopped tomatoes
- 1 tbsp tomato paste
- 50g bag baby spinach leaves
- 1/2 tsp caster sugar
- 1 cup pitted black olives
- 1/2 tsp maldon salt
- Good grinding black pepper
- Small handful fresh basil, finely chopped
- Small handful fresh parsley, chopped
- 1 anchovy fillet, rinsed
To serve:
- 300g pork fillet, sliced
- 1 tbsp harissa paste
- 30g salted butter
- 1 tbsp olive oil
- 1 carrot, peeled and finely chopped
- 1 stick celery, finely chopped
- 1 large white onion, peeled and finely chopped
- 2 cloves garlic, peeled and microplaned
- 1 tin chopped tomatoes
- 1 tbsp tomato paste
- 50g bag baby spinach leaves
- 1/2 tsp caster sugar
- 1 cup pitted black olives
- 1/2 tsp maldon salt
- Good grinding black pepper
- Small handful fresh basil, finely chopped
- Small handful fresh parsley, chopped
- 1 anchovy fillet, rinsed
- Zest and juice of 1/3 a lemon
- 1/2 cup grated parmesan
- Extra fresh basil and parsley, chopped
Method
step 1
Heat the oil and butter in a large frying pan, and add the harissa paste and pork. Brown well on both sides: this should take a total of 5 minutes on a relatively high heat. Remove the pork with tongs, and set the pork aside.step 2
Using the same pan, add the onion, celery, garlic and carrot, and a little more olive oil if you think necessary. Saute this for a good ten minutes: please ensure this is done properly, as you want the mix well softened.step 3
Turn the heat up quite high after the ten minutes, and add the tinned tomatoes, olives, anchovy fillet and tomato paste and sugar. Allow to bubble furiously for at least a minute, as you keep stirring.step 4
Turn the heat down after a minute, add the pork back to the pan, along with the herbs and seasoning, and simmer for an hour, on a low heat. Keep stirring every now and then to ensure it doesn’t stick to the pan. Half way through the cooking though, stir through the spinach leaves.step 5
Just before serving add the lemon zest and juice, taste again for seasoning and adjust if necessary, and serve sprinkled with parmesan.
