|400 g g|| Chopped Tomatoes
| Vegetable Stock
|1 tbsp tbsp|| Orange Marmalade
|1||Red Pepper Red Pepper|
|1||Yellow Pepper Yellow Pepper|
|300 g g||Baby Potatos Baby Potato|
|1 tbsp tbsp|| Parsley
|1 tsp tsp|| Mixed Herbs
(5g - or use one such as thyme or rosemary)
|pieces piece||Chicken Stock Chicken Stock|
Tuscan Pork Stew
Preheat the oven to 160°C / 325F / gas mark 3. Cut the pork loin into 2.5cm cubes and put in a casserole dish with a lid (or if you don’t have one use a small roasting tin lined with parchment paper and tin foil for the lid). Dissolve the chicken stock cube in the boiling water. Add the tomatoes, stock, marmalade and herbs to the pork, stirring to combine. Season lightly with salt, if using and plenty of freshly ground black pepper.
Using a small sharp knife, cut the onion in half and peel off the skin, then roughly chop. Cut the peppers in half and remove and discard the core and seeds, then cut into 2.5cm pieces. Cut the baby potatoes into quarters. Add all the vegetables to the casserole dish, stirring to combine and cover with a lid. Place in the oven for 1 hour or until the pork and vegetables are completely tender. Divide among bowls and scatter over the parsley to serve.
Once made this recipe it will keep in the fridge in an airtight container for up to 3 days and reheated in the microwave once or gently in a saucepan as needed. Bring a fork if transporting. It can also be made very successfully in a slow cooker - simply follow the instructions above and cook on low for 4 hours.