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
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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.
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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.
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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.
Nutritional Information
- Kcals 442
- Carbs 12.3g
- Protein 46.8g
- Fat 23.2g
- Salt 2.08g
- Fibre 1.7g
