The Chef in Stead
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Braised Pork Okanagan Style

800-g raw pork, cut into 1-inch cubes
(or leftover pork roast would do)
750 ml diced tomatoes (in a can is fine)
1 medium onion, chopped
200-ml whole roasted garlic cloves
350 ml queen size green olives
250 ml red wine (local BC is best!)
sugar, salt & pepper to taste
Some fresh Italian parsley (not too much - just enough to taste it)
125 ml sliced fresh herbs (rosemary or oregano will work nicely)

If using raw meat, sear the cubes first. You can also grill the meat in a large piece and then cut into cubes if you prefer. Set aside.

In the same pan if possible, cook onion until soft. Then add wine and let reduce a little.

Add tomatoes, garlic, olives, seasonings and cook until the pork is tender.

This is very good the next day. Veal can also be used to vary the flavour.




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