- STEP 1
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
- STEP 2
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
- STEP 3
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.
- STEP 4
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
- STEP 5
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.
- STEP 6
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.
