I fancied something stew-y last night and I had a bit of leftover pork shoulder from the previous night’s dinner so I cobbled this together from a couple of recipes I found on the BBC website. It came out rather well and was tasty and filling.
2 tablespoons of olive oil
600g of pork shoulder, cut into bite-sized pieces
150g of chorizo, chopped
50g of smoked pancette
1 medium red onion, sliced
I large leek, sliced
1 red chilli, de-seeded and sliced
2 garlic cloves, finely sliced
300ml of dry cider
A dash of white wine
400g of tinned tomatoes, chopped
200g of canned butter beans, rinsed and drained
2 tablespoons of chopped fresh parsley
Salt and freshly ground black pepper
Pre-heat the oven to 200
Heat the oil in a large saucepan over a medium heat.
Add the pork pieces and fry for 4-5 minutes, or until nicely browned. Rremove from the pan and set aside to rest on a warm plate.
Add the chorizo and pancetta to the pan the pork was fried in and fry for 3-4 minutes, or until crisp and golden-brown. Remove from the pan and set aside with the pork.
Add the onion, garlic, leek and chilli to the same pan and fry for 2-3 minutes, or until softened.
Gradually add the cider to the pan, stirring continuously. Then bring the mixture to a simmer, and summer for 2-3 minutes, or until the volume of liquid has reduced slightly.
Add the chopped tomatoes and the butter beans, then return the cooked pork, pancetta and chorizo to the pan and stir well. Season well with salt and black pepper.
Bring to the boil and then remove from the heat, transfer to a casserole dish, cover with a lid and cook in the oven for 45-minutes to an hour.
Check occasionally – if it looks like it is drying out too much add a dash of white wine. The sauce should thicken but not be dry.
Just before serving, sprinkle over the parsley.
I served this with wasabi mash and steamed spring greens.