Local Food

Pork in wine with mushrooms and olives

Edited by

Heat the oil in a wide, shallow pan or large, deep frying pan. Season the meat and sauté until nicely browned all over. Add the onion and garlic, and as soon as they wilt add the celery and mushrooms. Stir well, and as soon as they brown slightly add the tomato. Stir until it heats through and then sprinkle with flour. Continue stirring, and when the liquid has reduced, add the wine. When it has evaporated, add the stock, bay leaf, cinnamon and olives.
Cover the pan and keep cooking over a low heat until the meat has softened, adding more liquid if necessary.
When the food is ready, stir in the parsley and serve, if desired, with sautéed cherry tomatoes, fried parsley and grilled vegetables.


600g pork fillet,
cut in thin strips
3 tbsps olive oil
8 small mushrooms
12 green olives
1 medium carrot,
peeled and sliced
1 stalk celery, sliced
1 medium onion,
roughly chopped
1 clove garlic, sliced
2 tbsps flour
1 small tomato,
finely chopped
1 cup dry red wine
3 cups water or stock
1 bay leaf
1 cinnamon stick
2 tbsps finely chopped parsley
Salt, pepper, sautéed cherry tomatoes, fried parsley
and grilled vegetables
for serving (optional)