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Spanish Pork

Spanish Pork with Green Olives

This pork recipe comes from The Greengrocer’s Diet Book by Judy Davie.  We put together a great new product The Greengrocers Meat Box  which includes a variety of protein options so you can cook your family recipes from the book.  The book and delivery is include for FREE!


  • 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


  • 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.

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