Slow-braised pork with green olives

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• Jill B

  08 January 2011

  Jill B commented on this recipe

  I really like the sound of this dish and will definitely give it a try, perhaps adding some sliced french beans or diced carrots along with the olives and macaroni. I will let you know how it goes.

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• Ahteem

  10 January 2011

  Ahteem rated and commented on this recipe

  

  This was super-easy to prepare and tasted great too. A perfect lazy Sunday afternoon recipe. My stew was quite acidic so I might increase the chicken stock and decrease the wine next time. It's also easy to vary the amount of macaroni to suit.

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• Ann

  30 January 2011

  Ann rated and commented on this recipe

  

  I made this for my sister and husband. Who come for dinner once aweek. I love trying out new recipes on them. My sister and brother-in-law love it and I made honeyed winter saled to go with it. Try it!!! We all enyoy it.

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• Debora

  31 January 2011

  Debora commented on this recipe

  Easy to make and really delicious, will definetly do it again and again.

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• Anna

  04 March 2011

  Anna commented on this recipe

  Really tasty! I used pork mince and extra olives which worked well!

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• Anna

  04 March 2011

  Anna rated this recipe

  

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• Belkey

  06 March 2011

  Belkey rated and commented on this recipe

  

  Tasted good, but the quatities of this recipe are completely out - I made it with 900g pork and 125g macaroni and it only just fed 4.

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• Purple

  09 May 2012

  Purple rated this recipe

  

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• blossomcrown

  23 September 2012

  blossomcrown rated and commented on this recipe

  

  I coated the pork in flour before sealing it. I missed out the olives because we don't like them, and instead put in some chopped carrot and shallots. Towards the end I put in some peas. I was worried the pasta (I used penne instead of macaroni) wouldn't cook because it wasn't submerged, so put in some extra chicken stock and stirred it a few times. The result was lovely! The sauce became really thick and yummy, the pork was falling-apart tender. The shallots and carrots disintegrated so if doing it again I'd put them in a bit later on. My only complaint is that it was a little bit bland - but yummy nonetheless.

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Ingredients

• groundnut oil
• 600g pork neck or shoulder fillet, cut into chunks
• 1 onion , halved and sliced
• 2 garlic cloves , sliced
• few sprigs rosemary
• 300ml white wine
• 300ml chicken stock
• 12 green olives , bashed with a knife and stone removed
• 100g small macaroni

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 2 hrs 50 mins

Ingredients

• groundnut oil
• 600g pork neck or shoulder fillet, cut into chunks
• 1 onion , halved and sliced
• 2 garlic cloves , sliced
• few sprigs rosemary
• 300ml white wine
• 300ml chicken stock
• 12 green olives , bashed with a knife and stone removed
• 100g small macaroni

PER SERVING

453 kcalories, protein 33.9g, carbohydrate 25.5g, fat 22 g, saturated fat 7.2g, fibre 1.7g, salt 1.5 g

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