In an earthenware or other
fireproof casserole, into which it
will just about fit, put the meat.
Arrange the carrots round it, put in
fresh herbs and the garlic, put the
bacon in one piece on top, and
pour over the strained marinade.
Cover the pot with greaseproof
paper and the lid, and cook in a
slow oven (Regulo 3) for 2½ hours.
At this stage add the stoned olives
and the skinned and chopped
tomatoes. Cook another half-hour,
and before serving cut the pork or
bacon into squares and the meat
into good thick slices.
This dish has a really beautiful