Slow-braised pork with chorizo and lemon herb crumbs
- Preparation and cooking time
- Total time
- Easy
- serves 6
Ingredients
- olive oil
- 1kg pork shoulder, skin and excess fat removed and cut into 5cm cubes
- 1 large onion, sliced
- 2 cloves garlic, chopped
- 3 tbsp sherry vinegar
- 250g chorizo, diced
- 1 tsp fennel seeds, crushed
- 1 × 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 2 slices white bread, a couple of days old is best
- 1 lemon, grated zest
- small bunch parsley, finely chopped
Method
- STEP 1
Heat the oven to 160C/fan 140C/gas 3. Heat 1 tbsp of the oil in a large casserole. Season the pork and fry until browned, Remove with a slotted spoon and put on a plate (you may have to do this in batches). Add the onion and garlic to the pan and cook until softened. Add the sherry vinegar and bubble for 2 minutes, then add the chorizo and cook until it starts to release its oil. Stir in the fennel seeds and cook for a minute.
- STEP 2
Return the pork to the pan and tip in the chopped tomatoes. Stir in the tomato purée and enough water to come halfway up the meat. Cover and cook for 2 hours. Remove the lid and cook for a further 30 minutes.
- STEP 3
To make the lemon crumb topping, whizz the bread to crumbs in a food processor. Heat 2 tbsp oil in a large frying pan and fry the crumbs until golden. Stir in the lemon zest and parsley and season. Spoon the pork into bowls and sprinkle with the crumbs.
