Slow braised pork with chorizo & lemon herb crumbs

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olive magazine

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Recipe by olive magazine

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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.
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.
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.

Per serving

442 kcalories, protein 46.8g, carbohydrate 12.3g, fat 23.2 g, saturated fat 7.3g, fibre 1.7g, salt 2.08 g

Latest comments and suggestions

• Shona's

  17 October 2009

  Shona's rated and commented on this recipe

  

  For quite a bit of effort this does not pack the promised punch. Needed something else, anyone have any suggestions?

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• susan666

  20 October 2009

  susan666 commented on this recipe

  I substituted the pork with the legs, thighs and breasts of a free range chicken - this worked really well. I don't like parsley, so used chopped coriander leaves instead. I didn't have any sherry vinegar so used 2 tablespoons of red wine vinegar and a tablespoon of sherry. Everyone who tried this dish thoroughly enjoyed it and it is one I will use again.

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• ALYY

  22 October 2009

  ALYY commented on this recipe

  The family enjoyed this dish although I used coriander instead of parsley (as Susan 666 said) and lime instead of lemon. Definitely a winner.

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• sallymount

  06 November 2009

  sallymount rated and commented on this recipe

  

  I made this with belly of pork - bought it in one piece to take the skin off and roast seperately to serve as crackling The lemon crumb top really "made" the dish for me I served it with creamy mash and green veg yum!

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Ingredients

• olive oil
• 1kg pork shoulder, skin and excess fat removed and cut into 5cm cubes
• 1 large onion , sliced
• 2 garlic cloves , chopped
• 3 tbsp sherry vinegar
• 250g chorizo , diced
• 1 tsp fennel seeds , crushed
• 1 x 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

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Difficulty and servings

Serves 6

Preparation and cooking times

Ingredients

• olive oil
• 1kg pork shoulder, skin and excess fat removed and cut into 5cm cubes
• 1 large onion , sliced
• 2 garlic cloves , chopped
• 3 tbsp sherry vinegar
• 250g chorizo , diced
• 1 tsp fennel seeds , crushed
• 1 x 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

Per serving

442 kcalories, protein 46.8g, carbohydrate 12.3g, fat 23.2 g, saturated fat 7.3g, fibre 1.7g, salt 2.08 g

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