Member recipe
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Pork cheek, butter bean and chorizo ragu
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- Preparation and cooking time
- Prep:
- Cook:
- If you don't have a pressure cooker, cook for longer in a large pan/casserole with a cartouche
- More effort
- Serves 4
A rustic but rich warming ragu, with creamy butter beans cooked in a pressure cooker to save time
Ingredients
- 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
- STEP 1Heat 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 2Add 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 3Sprinkle 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 4Add 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 5Bring 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 6If 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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