Slow braised pork with chorizo & lemon herb crumbs

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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• Belkey

  30 November 2009

  Belkey rated and commented on this recipe

  

  This was delicious, but needed a lot more liquid than stated, I added 500ml veggie stock and used a spicy chorizo. Served it with shallot mash and green veggies.

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• Sarah

  12 January 2010

  Sarah rated this recipe

  

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• Fluffy

  03 February 2010

  Fluffy rated this recipe

  

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• Janine

  17 March 2010

  Janine rated this recipe

  

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• Janine

  30 September 2010

  Janine commented on this recipe

  I made this for a family party. Adults and children all loved it - which is rare in my family!! I increased the quantity of fennel and added some sherry.

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• Sezzabezza

  18 November 2010

  Sezzabezza rated and commented on this recipe

  

  Love this recipe! It has become one of my favourites in the last couple of years. Always met with approval from whoever I cook it for. Extremely tasty and dead easy. I don't bother with the lemon and herb crust anymore, I don't think it needs it!

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• shirley1265

  02 January 2011

  shirley1265 commented on this recipe

  left out the fennel as my lot don't like the anniseedy flavour. It was just as tasty.

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• Iona Ann

  18 August 2011

  Iona Ann rated and commented on this recipe

  

  A really tasty, easy recipe that has become a real favourite with everyone who's tried it. I've made it for all kinds of occasions, from family suppers to dinner parties, and someone has always asked for the recipe! Can't believe such a sijple recipe has so much wow factor.

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• TheArmadillo

  13 September 2011

  TheArmadillo rated and commented on this recipe

  

  Has become a family favourite over the past couple of years. I add chopped peppers as well to mine for some extra veg. Don't always bother with the breadcrumbs but they definately add something to the meal. Tend to serve with spicy rice.

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• TheArmadillo

  13 September 2011

  TheArmadillo commented on this recipe

  I also make mine in the slow cooker (don't add the water if you do)

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• skosagemaloo

  18 April 2013

  skosagemaloo rated and commented on this recipe

  

  I added chopped red jalapeños to add a bit of a kick as we also felt the dish lacked something. Next time I may try adding some chopped red chilli to the lemon breadcrumbs. Served with the suggested peas with greens and a creamy mash- delicious.

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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

Ready in 3 hours

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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