Creamy Pork and Olives

Cook this joint with the fat on to maintain moisture, it will blend with the stock to make it really tasty.


  • 1 onion, chopped small
  • 2 sticks of celery, chopped
  • 1 joint of pork with fat (about 800g)
  • 1 large handful of olives
  • 100ml of cream
  • 300ml of stock
  • a handful of fresh sage
  • fresh Parmesan cheese
  • salt and pepper


  • Place all the ingredients into a slow cooker for 8 hours
  • Alternatively it will cook in the oven at 170 deg C for about 2 hours
  • The meat should be falling apart when done
  • Add the cream before serving with non starchy veg of your choice and a decent grating of Parmesan cheese