Braised Pork with Tomatoes and Chorizo

Braised Pork

We’ve got a dinner party on Friday but it might be a bit bizarre. The new curate at church is coming with his wife, but he tells us he can’t eat solid food, only liquids; he doesn’t know what’s wrong, but whatever it is it can’t be good. So he’s going to bring some soup which he will sip while the rest of us consume a bostin’ meal.

Anyway, here’s my recipe which is by a Spanish chef resident in London (aren’t they all?) called Jose Pizzaro, and, yes, it has olives as well. This is to serve 6 but I think we reduced the quantities to 4 so that we’d have two lots.

1kg diced pork shoulder
4tbsp olive oil
150ml red wine
2 onions, chopped
6 garlic cloves finely chopped
200g chorizo, skinned and chopped
2tsp sweet smoked paprika
2tbsp tomato puree
400g can chopped tomatoes
300ml chicken stock
3 thyme sprigs, leaves picked
2tbsp chopped organo
4 bay leaves
3tbsp sherry vinegar
2tsp caster sugar
100g pitted black olives.

Season the pork. heat 2tbsp of oil in a large, flameproof casserole dish and sear the pork in batches, until browned; set aside in a bowl. Add the wine to the pan and, as it bubbles up, scrape down the base of the pan with a wooden spoon to release all the caramelised juices. Pour over the pork and set aside.

Add the remaining 2tbsp of oil to the pan with the onion, cover and fry gently for 15 minutes, stirring now and then  until very soft. Add the garlic and chorizo; fry for 2-3 minutes. Stir in the paprika and cook for 1 minute, then add the tomato puree, tomatoes, stock, herbs, pork and juices. Season, cover and simmer, uncovered, for 1 hour (that’s what the recipe says – something must have been lost in the translation!).

Boil the vinegar and sugar in a small pan; reduce to about one teaspoon. Stir it into the casserole with the olives. simmer uncovered for 20-30 minutes (I think the bit above must be covered) until the pork is tender.

So that’s it. Jose suggests serving with patatas fritas, the little monkey. Sounds wonderful but as the sauce is quite rich perhaps new potatoes?


Image found here


One thought on “Braised Pork with Tomatoes and Chorizo

  1. Pingback: Sea Bass with Lentils and Pancetta | Ten Thousand Mile Kitchen

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