Slow-braised pork with chorizo and lemon herb crumbs
Try this slow-cooked Spanish braised pork shoulder for a family meal or relaxed dinner with friends.
- olive oil
- 1kg pork shoulderskin and excess fat removed and cut into 5cm cubes
- 1 large onionsliced
- 2 cloves garlicchopped
- 3 tbsp sherry vinegar
- 250g chorizodiced
- 1 tsp fennel seedscrushed
- 1 × 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 2 slices white breada couple of days old is best
- 1 lemongrated zest
- small bunch parsleyfinely chopped
Nutrition: per serving
- kcal442
- fat23.2g
- saturates0g
- carbs12.3g
- sugars0g
- fibre1.7g
- protein46.8g
- salt2.08g
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.