Braised Iberico Pork with Tomatoes, Chorizo, Thyme and Black Olives
- Season the pork with salt and pepper. Heat 2 tbsp of the oil in a large flameproof casserole and sear the pork in batches until nicely browned. Set aside in a bowl. Add the wine to the pan and, as the liquid bubbles up, scrape the base of the pan with a wooden spoon to release all the caramelised juices. Pour over the pork.
- Add the remaining oil to the pan with the onion. Cover and fry gently for 15 mins, stirring every now and then, until they are very soft and lightly browned. Add the garlic and chorizo and fry for another 2-3 mins. Stir in the pimentón and cook for 1 min. Then, add the tomato purée, tomatoes, chicken stock, thyme leaves, marjoram or oregano and the bay leaves. Stir in the pork and all the juices. Season with salt and pepper. Cover and simmer gently for 1hour until the pork is almost tender.
- Put the sherry vinegar and caster sugar into a small pan and boil until reduced to about 1 tsp. Stir it into the casserole with the olives and simmer uncovered for another 20-30 mins until the sauce is nicely reduced and the port is tender. Adjust the seasoning to tasks and serve with patatas fritas, fried potatoes or potato chips.
From “José Pizarro’s Spanish Flavours: Stunning dishes inspired by the regional ingredients of Spain“. Reproduced with the kind permission of Kyle Books. Photograph by the wonderful Emma Lee.
- 1kg boned shoulder of pork, ideally Ibérico, cut into 3cm chunks
- 4 tbsp olive oil
- 150ml red wine
- 2 medium onions, chopped
- 6 garlic cloves, finely chopped
- 200g chorizo sausage, skinned and chopped
- 2 tsp sweet pimento
- 2 tbsp tomato purée
- 400g skinned chopped tomatoes, fresh or canned
- 300ml chicken stock
- Leaves from 3 large thyme sprigs
- 2 tbsp chopped marjoram or oregano
- 4 bay leaves
- 3 tbsp sherry vinegar
- 2 tsp caster sugar
- 100g good quality pitted black olives
- Sea salt and freshly ground black pepper