Slow-cooked pork shoulder and tomatoes, sherry & spices

ingredients

• Slow-cooked pork shoulder and tomatoes, sherry & spices

  • 2 tablespoon olive oil
  • 900 gram pork shoulder, diced
  • 2 small onions, sliced
  • 2 clove crushed garlic
  • 1 tablespoon flour
  • 410 gram can tomatoes, sieved
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • small pinch chilli powder
  • 1/2 cup dry sherry or marsala
  • 2 tablespoon wine vinegar
  • 10 fresh sage leaves
  • 4 strips lemon peel
  • salt and milled black pepper

• Red pepper salsa

  • 1 long red pepper, seeds removed and finely sliced
  • 1 tablespoon olive oil
  • 1 tablespoon wine vinegar
  • salt and pepper

method

• • 1

    Preheat oven to 150°C.

  • 2

    Heat olive oil in a cast-iron, oven-proof, flameproof casserole over a high heat. When very hot, add the diced pork and brown on all sides. Reduce the temperature to medium. Add the onions and garlic and continue cooking a further 5 minutes before sprinkling in the flour. Stir well.

  • 3

    Add all remaining ingredients (except the red pepper salsa). Bring to a simmer and stir gently. Cover with a lid and place in the oven for up to 90 minutes or until the pork is quite tender.

  • 4

    Remove lemon peel, then taste to check seasoning. Add a little more salt or pepper if necessary.

  • 5

    To make the salsa, simply toss the sliced pepper together with olive oil and vinegar, leave for 5 minutes, then season. Sprinkle all over the pork and serve.