Ingredients

• 30ml/2 tbsp olive oil

• 4 pork shoulder steaks

• 1 onion, chopped

• 2 garlic cloves, crushed

• 400g/14 oz can tomatoes

• 30ml/2 tbsp tomato puree

• 150ml/1/4 pint dry white wine

• bouquet garni

• 3 anchovy fillets, drained and chopped

• salt and ground black pepper

• salad leaves, to serve

For the gremolata

• 45ml/3 tbsp chopped fresh parsley

• grated rind of 1/2 lemon

• grated rind of 1 lime

• 1 garlic clove, chopped

Serves 4

Method:

1. Heat the oil in a large flameproof casserole and brown the pork steaks on both sides. Remove and set aside.

2. Add the onions to the casserole and cook until soft. Add the garlic and cook for 1-2 minutes. Chop thee tomatoes and add with the tomato puree and wine.

3. Add the bouquet garni, then boil rapidly for 3-4 minutes to reduce and thicken the sauce slightly. Return the pork to the casserole, then cover with a tight-fitting lid and cook for about 30minutes. Stir in further 15 minutes, or until the pork is tender.

4. Meanwhile, to make the gremolata, mix together the parsley, lemon and lime  rinds and garlic.

5. Remove the pork steaks and discard the bouquet garni. Reduce the sauce over a high heat, if it is not already thick. Taste and adjust the seasoning if necessary.

6. Return the pork to the casserole, then sprinkle with the gremolata. Cover and cook for a further 5 minutes, then serve hot with salad leaves.