Italian Pork Stew with Tomatoes

Serves 4 - 6

90ml (6 tablespoons extra virgin olive oil)

1 onions or 4 shallots, finely chopped

2 carrots, finely chopped

4 celery stalks, finely chopped

100gg (2 oz) pancetta or bacon, cut into lardons

1kg (2¼lb) stewing pork, cut into 5 – 6 cm (1 – 1 ½ inch)

seasoned flour

80ml (2 ½ fl oz) dry white wine

400g (14 oz) tinned tomatoes, chopped or 450g (1lb) ripe tomatoes peeled

150ml (5fl oz) chicken or vegetable stock

4 medium potatoes, peeled and cut into small chunks

125g (4 ½ oz) fresh or frozen peas

1 tablespoon annual marjoram chopped

2 tablespoons parsley coarsely chopped

salt and freshly ground  pepper

Heat the olive oil in a large casserole. Add the shallots, carrot, celery and pancetta or bacon. Sweat on a medium heat for 4 – 5 minutes.

Meanwhile heat a little more extra virgin olive oil in wide frying pan on a high heat.

Dust the pieces of pork in seasoned flour, shaking off the excess, Add the meat. Seal on all sides, you may need to do this in batches – add a little more extra virgin olive oil to the casserole.

Add the white wine and allow to evaporate.

Stir in the tomatoes and half the stock and season with salt and pepper. Reduce the heat, add a sprig of thyme, and cover with a lid. Cook for 25 minutes on a gentle heat or transfer to a moderate oven 180°C / 350°F / Mark 4 until the meat is cooked through. If you find the stew dries up add a little more hot stock.

Add the potato chunks and cook for a further 15 minutes, add the peas and cook for a further 4 – 5 minutes on a low heat, stirring from time to time. Remove from the heat, taste and correct seasoning. Scatter with parsley and serve.

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