Spanish Pork with Green Olives

Ingredients:

• 1 Pasture Fed Pork Neck, diced
• 2-4 tbsp plain flour
• 2-4 tbsp smoked paprika
• pinch of salt and crack of pepper
• olive oil
• 1 onion, sliced
• 2 garlic cloves, crushed
• 2 green capsicums, deseeded and sliced into stripes
• 250g mushrooms, sliced
• 2 x 400g can diced tomatoes or 800g passata
• 20 stuffed pimiento green olives

Method:

• In a bowl combine flour, smoked paprika, salt & pepper.  Toss through pork to coat.
• Heat 1 tbsp of oil in a large oven proof dish.  Add a small handful of pork and brown for 3-4 minutes, turning regularly.  Remove to a plate.
• Repeat with remaining pork, cooking in small batches.
• Add oil to saute onion and garlic for 2 minutes.  Add in capsicums and mushrooms and stir for 5 minutes.
• Return pork to pan with remaining ingredients (except olives).
• Cover the dish and place in oven at 140 degrees for 2-3 hours.
• Remove from oven when you are ready to eat and stir through olives.
• Serve with your choice of rice, mashed potato or zucchini noodles.