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Slow-braised pork with chorizo and lemon herb crumbs

Slow-braised pork with chorizo and lemon herb crumbs

Name: Slow-braised pork with chorizo and lemon herb crumbs
Total time: 3 h
Yield: serves 6
Cuisine: Spanish
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

Published: December 19, 2014 at 2:32 PM

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serves 6

Easy

Total time: 3 hrs

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

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Ingredients

Nutrition

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

Nutrition: per serving

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

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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