TWELVE-HOUR PORK & SOBRASADA WITH TOMATO, WHITE WINE & PECORINO

INGREDIENTS

• 1½ tbsp olive oil• 1 onion, finely chopped• 1 leek, washed, white part only, finely sliced• 1 celery stalk, finely chopped• 200g• 1kg boneless pork shoulder, cut into pieces• 200mL white wine• 2 × 400g tins chopped tomatoes• 200g black Ligurian olives, pitted• 3 tbsp marjoram leaves, finely chopped