This recipe is from Delia's Complete How to Cook.
This is a new version of a recipe originally published in 1978 – the pork slowly braises in tomatoes and red wine, absorbing the flavour of the olives.
Because I now cook potatoes in with it, all it needs is a green vegetable or a salad for a complete meal. I started off stoning the olives, but I now prefer them whole, as they look far nicer.
The Delia Online Cookery School: Watch how to prepare peppers in our Cookery School video on this page.
Hi - I love Delia's recipe for Spanish Braised Pork with Potatoes and Olives. Can I substitute either beef or chicken, and if so, what recommended cuts/amount and method would you recommend. I love the sauce, but a guest doesn't eat pork. Thanks!
Answered by Lindsey: Hello, You could do a variation of he recipe using chicken thighs but they will cook in about 35 – 40 minutes. Kind regards Lindsey
Pre-heat the oven to gas mark 1, 275F (140C)
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