Olive Magazine

Slow-braised pork with chorizo and lemon herb crumbs

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 6

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

Nutrition:
NutrientUnit
kcal442
fat23.2g
saturates0g
carbs12.3g
sugars0g
fibre1.7g
protein46.8g
salt2.08g
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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.

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