- STEP 1
Pre-heated oven to 180C/fan 170C/gas 4. Heat 2 tsp oil in heavy based 5l casserole dish and brown pork in batches, remove and keep to one side.
- STEP 2
If there's not much oil left after browning pork add another tsp or 2 oil to casserole dish. Add onion and shallot to the pan and fry lightly for 5 mins. Add the peppers, celery, mushrooms and garlic, reduce the heat and sweat veg for 5 mins. Add the chorizo, both paprikas, fennel and juniper, increase the heat and fry for 2 mins. Add the cherry tomatoes.
- STEP 3
Add the port/sherry and leave to bubble for 3-4 mins, then add the chopped tomatoes, stock cube, thyme and pork, bring to the boil. Remove from heat and put lid on casserole.
- STEP 4
Transfer casserole dish to oven and cook for 1 1/2 hours. Check meat is cooked and tender, if not return to oven for 15-20 mins.
- STEP 5
Season with pepper to taste and serve with rice and a green salad. Also very good reheated the following day.