Pork Casserole Recipe
Perfect for the oven or slow cooker, this Pork Casserole recipe is cooked in a Mediterranean style tomato sauce, for a healthy, comfort food dinner.
Servings: 6 Servings
Ingredients
- 1.5 kg Pork shoulder in cubes
- 1 tbsp Ground cumin
- 1 tbsp Ground coriander
- 1 tsp Ground cinnamon
- 1 tbsp Olive oil
- 3 cloves Garlic Peeled and crushed
- 3 Leeks Sliced
- 800 g Tinned chopped tomatoes 2 tins
- 300 ml Red wine
- 50 g Tin of anchovies Drained and chopped
- Zest of 2 lemons See note above
- 90 g Black olives Drained
- 25 g Fresh Oregano Leaves only, chopped
- Sea salt and black pepper
Instructions
- Pre-heat your oven to 160C.
- Put your pork cubes into a big freezer bag or bowl, with the cumin, coriander and cinnamon and toss well until they are evenly covered.
- Heat a little oil in a oven-proof pan and brown the pork in batches. Don't over crowd the pan.
- Add the garlic and leeks for a couple of minutes, add the pork back in, the tomatoes, wine, anchovies, lemon zest, olives, the oregano and salt and pepper.
- Put the lid on the pan and pop in the oven for about 2 hours. Stir occasionally, you want the pork to be meltingly soft and tender, and the sauce to be thick but not dry. If the sauce is drying out at any point, add a dash of water.
- Serve topped with more fresh oregano if you fancy.
Nutrition
Calories: 490kcal | Carbohydrates: 19g | Protein: 61g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 155mg | Sodium: 566mg | Potassium: 1554mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1120IU | Vitamin C: 19.8mg | Calcium: 133mg | Iron: 6.3mg