Slow Braised Pork With Chorizo And Lemon Herb Crumbs
|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|
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.