A sun-warmed take on Pork Tart, built on brown butter and sage and finished the way we like it. Ready in about 1 hr 20 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the brown butter and sage elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the san marzano tomatoes and the rest of the brown butter and sage flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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