low-calorie cooking oil spray
625 g (14 lb) lean pork, diced
1 onion, chopped
2 garlic cloves, finely chopped
400 g (13 oz) can chopped tomatoes
4 teaspoons sherry vinegar
15 g (2 oz) basil, roughly torn, plus extra to garnish
1 tablespoon drained capers in brine, chopped
50 g (2 oz) pitted olives, chopped
salt and pepper
chopped parsley, to garnish
175 g (6 oz) dried spaghetti, boiled, to serve


1.Preheat the slow cooker if necessary. Spray a large frying pan with a little low-calorie cooking oil spray and place over a high heat until hot.
2.Add the pork a few pieces at a time until all the meat is in the pan and cook for 5 minutes, stirring, until browned.
3.Use a slotted spoon to transfer the pork to a plate. Add a little more low-calorie cooking oil spray to the frying pan if necessary, then add the onion and cook for 4-5 minutes, stirring, until just beginning to brown.
4.Add the garlic, tomatoes, vinegar and basil and bring to the boil, stirring. Mix the capers and olives together and add half to the sauce, reserving the rest for gamish.
5.Transfer the pork to the slow cooker pot, then pour over the sauce. Cover and cook on high for 7-8 hours until the pork is tender.
6.Stir, then sprinkle with the reserved capers and olives, some extra basil and a little chopped parsley. Serve with the cooked spaghetti.
7.FOR PORK OSSO BUCCO, follow the recipe above, using 2 tablespoons chopped parsley mixed with the grated rind of 1 lemon and 2 finely chopped garlic cloves instead of the capers and olives. Serve with 225 (7½ oz) rice, boiled with a few saffron threads.

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