- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1½kg-2kg pork shoulder, boned and rolled
- 2 onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp smoked paprika
- 1 tsp caraway seeds
- 1 red chilli, finely chopped
- 400g can chopped tomato
- 1 red pepper, deseeded and cut into wedges
- 1½ kg potato, cut into quarters
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 green cabbage, finely sliced
The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…
- soured cream, to serve
Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a large, deep casserole with a lid. Brown the pork all over (this will take about 10 mins), set aside, then pour away any excess fat. Put the onions in the pan and cook for 5 mins until softened. Stir in the paprika, caraway and chilli and cook for 30 secs. Pour over the tomatoes, add the pepper, then top up with 400ml of water. Cover tightly with a lid, then cook for 3 hrs. Uncover the pan and cook for 30 mins more until tender.
Boil the potatoes for 15 mins until tender. Mash 300g, cool, cover and keep in the fridge for Monday’s fish cakes. Now stir the remaining potatoes into the casserole and leave to cook for 5 mins. If your sauce is a little watery, remove the meat and boil the sauce hard for 5 mins to thicken.
Heat 1 tbsp oil in a large pan. Tip in the cabbage and cook for 1 min. Pour over 3 tbsp water, cover and leave to cook for 10 mins until soft. Slice the meat, serve with sauce, potatoes and cabbage and spoon over some soured cream. Save about 500g of the pork to use in Mexican pork wraps (see 'Goes well with').