Slow-braised pork with chorizo and lemon herb crumbs

Name: Slow-braised pork with chorizo and lemon herb crumbs
Total time: 3 h
Ingredients: olive oil; pork shoulder 1kg, skin and excess fat removed and cut into 5cm cubes; onion 1 large, sliced; garlic 2 cloves, chopped; sherry vinegar 3 tbsp; chorizo 250g, diced; fennel seeds 1 tsp, crushed; chopped tomatoes 1 × 400g tin; tomato purée 1 tbsp; white bread 2 slices, a couple of days old is best; lemon 1, grated zest; parsley small bunch, finely chopped

3 hours
serves 6
Easy

Try this slow-cooked Spanish braised pork shoulder for a family meal or relaxed dinner with friends.

December 19, 2014 at 2:32 pm

Ingredients

olive oil
pork shoulder 1kg, skin and excess fat removed and cut into 5cm cubes
onion 1 large, sliced
garlic 2 cloves, chopped
sherry vinegar 3 tbsp
chorizo 250g, diced
fennel seeds 1 tsp, crushed
chopped tomatoes 1 × 400g tin
tomato purée 1 tbsp
white bread 2 slices, a couple of days old is best
lemon 1, grated zest
parsley small bunch, 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.