Simmered Pork & Tomato with Ol

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Pork belly		600g
Tomatoes		8 (800g)
Olive oil		1 tbsp
Garlic		2 cloves
White wine		100ml
Water		200ml
Chicken stock cube		1
Anchovy fillets		2
Green olives		12
Capers		2 tbsp
Oregano		1 tsp
Parsley		as required

Method

Prep

20min

Cook

Chop the pork belly into biteseize dice. Peel the tomatoes in boiling water and roughly chop.

Put the olive oil in a pan and add the smashed garlic on low heat. When it browns, remove and turn the heat up to medium.

Add the pork and fry for 5 minutes until browned.

Add all the other ingredients and bring to the boil.

Turn the heat down to low and simmer with the lid on for 1 hour until the meat is tender.

Remove the lid and simmer for 10 minutes. Season with salt before serving.

Here are the capers, olives, oregano and anchovy I used.

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