PORK & PRUNE STEW
4tbsp extra-virgin olive oil 1.5kg (3lb 5oz) leg of pork, boneless, trimmed and cut into 6cm (2½in) pieces ½ a glass of dry red wine 1tbsp red wine vinegar 3-4 leeks, trimmed and thickly sliced 1 large onion, sliced 1 red and 1 green pepper, deseeded and roughly chopped 2 carrots, peeled and thinly sliced 1tsp dried oregano 1tbsp tomato purée 12 prunes Chopped fresh flat-leaf parsley and boiled rice, to serve Heat half the oil over a medium heat in a saucepan and sauté the pork for 10 minutes, until browned.
Add the wine and vinegar and cook for 3-5 minutes, until reduced. Transfer the pork and its juices to a bowl. Add the remaining oil to the pan and cook the leek, onion, pepper, carrot and oregano for 8-10 minutes over a medium heat, stirring until softened. Add the meat and its juices, then season generously. Add the tomato purée and cover with water.
Simmer for 1½-2 hours with lid ajar, or until pork is tender and the sauce thickened, adding the prunes during the last half hour. Sprinkle with parsley and serve with rice.