I made this on Monday evening for Alberto and I – he was working late so I wanted something warming and tasty that he could easily warm up. I fancied pork and so trawled around on line until I found this little recipe – it’s rather tasty. The pork and chorizo go well together and the tomatoes formed a rich, thick sauce. Definitely one to cook again. I needed to add rather more liquid – extra white wine (about 150ml instead of 75ml) and about 300g more chopped plum tomatoes – but other than that the recipe’s really straightforward and easy to do.
2 tablespoons of vegetable oil
600g of pork shoulder, diced
150g of chorizo, roughly sliced
1 medium onion, sliced
1 red chilli, de-seeded and chopped
2 garlic cloves, finely chopped
75ml of white wine
400g tinned of chopped tomatoes
200g can of butter beans, rinsed and drained
2-3 tablespoons of chopped fresh parsley
1 tablespoon of clear honey
Heat the oil in a large pan, add the pork pieces and fry over a medium heat for 4-5 minutes, until browned on the outside but not completely cooked through.
Remove from the pan and set aside to rest on a warm plate.
Add the chorizo to the pan and fry for 3-4 minutes, until crisp and golden-brown. Remove from the pan and set aside with the pork.
Add the onion and chopped chilli to the same pan and fry for 2-3 minutes, until softened.
Add the garlic and the wine and simmer for 2-3 minutes, or until the liquid has reduced by a quarter.
Add the chopped tomatoes and the butter beans, then return the pork and chorizo to the pan and stir well.
Simmer over a low heat, cover the pan with a lid and cook for 45 minutes, until the sauce has thickened and reduced in volume.
(You may need to add a few tablespoons of water to the simmering sauce occasionally to prevent the sauce from drying out.
Just before serving, sprinkle over the parsley and stir in the honey and season with salt and freshly ground black pepper.