BRAISED PORK WITH TOMATOES, CHORIZO, THYME & BLACK OLIVES

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by: This Little Piggy Loves Food






I love to cook a proper lunch on a Sunday although unlike most English, I don't like to do a traditional roast and instead like to mix it up a bit! Here is a Spanish pork recipe I found in a Waitrose magazine and it is from the London based chef Jose Pizarro who has a tapas bar and two restaurants around the city. It took around 2 hours to make.




ingredients

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serves: 6

1kg diced pork shoulder (I couldn't buy diced pork so ended up buying pork loins which I diced myself).

4 tbsp olive oil

150ml red wine

2 onions, chopped

6 cloves garlic finely chopped

200g chorizo, skinned and chopped

2 tsp sweet smoked paprika

2 tbsp tomato puree

can 400g of chopped tomatoes

300ml fresh chicken stock

3 sprigs thyme leaves picked

2 tbsp chopped oregano

4 leaves bay

3 tbsp sherry vinegar

2 tsp caster sugar

100g pitted black olives

Nutrition Facts
BRAISED PORK WITH TOMATOES, CHORIZO, THYME & BLACK OLIVES

Servings Per Recipe: 6

Amount per Serving

Calories: 560

  • Total Fat: 36.3 g
  •     Saturated Fat: 10.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 142.4 mg
  • Sodium: 753.6 mg
  • Total Carbs: 12.7 g
  •     Dietary Fiber: 2.6 g
  •     Sugars: 5 g
  • Protein: 43.3 g
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preparation

1.  Season the pork. Heat 2 tablespoons of oil in a large, flameproof casserole dish and sear the pork in batches, until browned, then set aside in a bowl.

2.  Add the wine to the pan and as it bubbles up, scrape down the base of the pan with a wooden spoon to release all the caramelised juices. Pour over the pork and set aside.

3.  Add the remaining 2 tablespoons of oil to the pan with the onions, cover and fry gently for 15 minutes, stirring now and then until they are very soft.

4.  Add the garlic and chorizo and fry for 2-3 minutes.

5.  Stir in the paprika and cook for one minute.

6.  Add the tomato puree, tomatoes, stock, herbs, pork and juices. Season and simmer for 1 hour with a cover on for half the time. I made the mistake of not checking or stirring mine and managed to burn it a little so I advise you to keep an eye on it! Although I expect mine burnt because I just cooked half the recipe.

7.  Boil the vinegar and sugar in a small pan until it reduces to about 1 teaspoon.

8.  Stir into the casserole with the olives and simmer uncovered for another 20 minutes until the pork is tender.

9.  Season and serve with some fried potatoes (if you like).

10.  This was way better than I was expecting and we all really enjoyed it - the chorizo in it made it much more appealing to Arabella than she thought and I adored all the flavours. It was very warming and so tasty…..I have now added Jose Pizarro's restaurants to my list of places I want to eat! This worked really well as a family lunch with fried potatoes and I think it would be dinner party worthy as well.

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