Pork cheek, butter bean and chorizo ragu
Member recipe by jmariecartwright
Member recipe by jmariecartwright
Cooking time
Prep: 30 minutes Cook: 2 hours and 15 minutes If you don't have a pressure cooker, cook for longer in a large pan/casserole with a cartoucheSkill level
More effortServings
Serves 4Ingredients
- 1 pork cheek, deskinned, excess fat (leave some on for taste) and sinew removed and cut into small chunks
- 3 chorizo and pork sausages, or cooking chorizos
- 4 large field mushrooms, cut into chunks
- 1 large onion, finely sliced
- 2 large garlic cloves, finely chopped
- 1 bottle dry sparkling cider
- 1 large tin chopped tomatoes
- 1 large carrot, cubed
- 1 heaped tablespoon cornflour
- 1 tablespoon vegetable bouillon powder
- 1 large tin of butter beans, drained
- 1 teaspoon dried oregano
- salt and pepper, to taste
- Optional extras, to preference - 1 tsp sweet smoked paprika, dried chilli flakes, 1 tablespoon of creme fraiche (or mascarpone cheese)
- Finely chopped flat leaf parsley
Method
Heat the pan. Gently fry the pork and chorizo until browned but not cooked. No need to add oil. Once browned, remove the chorizo and slice on the diagonal into half-centimetre slices. Return to the pan
Add the onions and saute over low heat until softened, add garlic and carrot and cook for 5 minutes. Add the mushrooms and cook for another 5 minutes
Sprinkle over the cornflour and mix in thoroughly. Add the cider and cook for a few minutes. Add the bouillion powder and stir well. Add the tomatoes and oregano and stir again. Bring to a simmer for 10 minutes.
Add any other dry seasons/spices you wish, but taste after every addition as the spices should enhance not smother the taste of the pork. cheek
Bring to the boil and set to high pressure for 30 minutes..Slowly depressurise, stir and bring to the boil again. Cook under low pressure for another 45 minutes. Remove lid, lower the temperature and add the butter beans. Simmer uncovered for up to another 30 minutes or until thickened to likening. The pork should be tender.
If adding creme fraiche or similar, mix this first with a few tablespoons of the cooking liquor in a mug or jug. This will gently warm the cream and prevent it splitting when added to the pan. Serve with mashed potato, rice, pasta or polenta - or just lots of crusty bread - sprinkled with finely chopped parsley.
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