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.
Calories 885 Calories from Fat 557
% Daily Value*
Total Fat 62 g95.2%
Saturated Fat 23.8 g119.2%
Trans Fat 2.5 g
Cholesterol 238.8 mg79.6%
Sodium 896.5 mg37.4%
Total Carbohydrates 29 g9.5%
Dietary Fiber 5.4 g21.5%
Sugars 4.6 g
Protein 54 g108.1%
Vitamin A 51.8% Vitamin C 87.5%
Calcium 16.4% Iron 37.6%
*Based on a 2000 Calorie diet