A sun-ripened take on Pork Cake, built on olive and tomato and finished the way we like it. Ready in about 40 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the olive and tomato elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the lemon and the rest of the olive and tomato flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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