Slow-cooked Pork with Chorizo and Beans
Over a year ago
1,851 views
Ingredients
- 4 cloves garlic peeled and crushed
- 2 tsp Smoked Paprika
- 2 tsp Fennel Seeds
- 4 sprigs Thyme Leaves
- Zest of lemon
- To taste salt and freshly ground black pepper
- olive oil
- 1.5kg Boneless rolled pork shoulder
- 200g Chorizo peeled if nec and cut into ½ moons
- 2 Medium Onion finely chopped
- 2 Pinches of saffron threads
- 2 Bay Leaves
- 1x400g Chopped tomatoes
- 200mls Red wine
- 2x400g Tins of haricot beans drained and rinsed
- 250ml chicken stock
- finely chopped parsley
- Aioli To serve
- 2 Egg yolks
- 1 Dijon mustard
- 2 garlic cloves. crushed
- 200ml extra virgin olive oil
- salt and pepper
Accompaniment
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Description
Serve with a green salad with a serious red
Method
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1
Preparing the meat:
Mix half the garlic with the smoked paprika fennel seeds, thyme leaves and lemon zest. Stir in 1tsp of sea salt and 2 tbsp olive oil, then smear the mixture over the pork, working it well into the skin and crevices of the meaty side, leave to marinade in the fridge for at least a couple of hours overnight.
Heat the oven to 160/gas mark 3. In a large frying pan, cook the chorizo for a couple of mins until until it gives up some of its oil.
Add 1tbsp olive oil, plus the onion remaining garlic, saffron and bay leaves and cook gently over a low to med heat for 15 mins stirring often until soft and golden.
Add the tomatoes and cook for 15 minutes more until sweet and rich, adding the red wine halfway through.
Tip the mixture into the bottom of a roasting tin.
Hi amyfielding_1 - love the look of your Slow Cooked Pork Dish with the Chorizo twist. Just that from your recipe I cant actually see how you then cook the pork once you have added Chorizo sauce mix. As it is a slow cook roast I assume you should cook it on low for several houres? Please let me know as I am keen to give your recipe a try.