Pork with Capers, Olives and Polenta
By Naturkok Sander Blom
The dish is based on good ingredients that are very suitable on tour. Except for the meet, most of the ingredients do not require cooling and can tolerate quite a lot of strokes and knocks in a canoe. Garlic, capers, olives and fish sauce are ideal ingredients to bring on a trip with their great flavor and durability. For me, polenta is the ultimate replacement for mashed potatoes. Tasty and easy to bring on your trip.
5-600 g pork, diced
1 tablespoon of paprika
One glass of white wine
1-2 cans of peeled tomatoes
2 large onions, diced
1 garlic, split into cloves with peel
1 sprig fresh or dried sage
A couple of anchovies
1 glass of capers, rinsed
Green olives with stone
Salt and pepper
250 g Polenta grids
Olive oil or a big lump butter
1 tsp salt
- Mix the meet with paprika, 1 tablespoon of olive oil and a pinch of salt. You can do this the day before and pack it in an airtight bag.
- Fry the meat slices in oil in your hot Dutch oven. Add the onions and fry until they become clear.
- Add white wine and cook until the wine is almost evaporated. Add tomatoes, garlic and sage.
- Boil up before placing the lid on the Dutch oven.
- Pull the Dutch oven away from the fire and place some coal or charred wood on the lid.
- Let the dish simmer for about one hour or longer. During this time, you can prepare the polenta.
- 10-15 minutes before you serve the dish, add olives, a couple of anchovies and capers. Add salt and pepper for taste.
- To make the polenta, you need to boil one liter of water. Whisk the polenta slowly in the boiling water to make a porridge. Let the porridge boil over low heat. Stir once in a while to make sure the porridge is thick – you can add extra water if needed.
Serve the polenta on a plate. Make small holes in the polenta for the stew.