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Slow Braised Pork With Chorizo And Lemon Herb Crumbs

Holiday.Cook's picture
Ingredients
  Olive oil 1 Tablespoon
  Pork shoulder 1 Kilogram, skin and excess fat removed and cut into 2 inch cubes
  Onion 1 Large, sliced
  Garlic 2 Clove (10 gm), chopped
  Sherry vinegar 3 Tablespoon
  Chorizo 250 Gram, diced
  Fennel seeds 1 Teaspoon, crushed
  Canned chopped tomatoes 400 Gram (1 Tin)
  Tomato puree 1 Tablespoon
  White bread slices 2 (A Couple Of Days Old Is Best)
  Lemon 1 , zest grated
  Parsley 3⁄4 Bunch (75 gm), finely chopped
Directions

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.
Return the pork to the pan and tip in the chopped tomatoes.
Stir in the tomato puree 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.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Browned
Ingredient: 
Pork
Interest: 
Everyday
Preparation Time: 
10 Minutes
Servings: 
4

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