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Slow-braised pork with green olives
- groundnut oil
- 600g pork neck or shoulder fillet, cut into chunks
- 1 onion , halved and sliced
- 2 garlic cloves , sliced
- few sprigs rosemary
- 300ml white wine
- 300ml chicken stock
- 12 green olives , bashed with a knife and stone removed
- 100g small macaroni
Directions:View on BBC Good Food
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