- 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.