Ingredients
For the pork
2 tsp vegetable oil
600g/1lb 5½oz pork shoulder, cut into serving pieces
150g/5½oz chorizo, cut into serving pieces
1 medium onion, sliced
1 red pepper cut into strips
1 bird's-eye chilli, seeds removed, flesh chopped
2 tsp smoked paprika
2 garlic cloves, finely chopped
75ml/2¾fl oz white wine
400g/14oz tinned tomatoes, chopped
200g/7oz canned butter beans, rinsed and drained
150ml chicken or vegetable stock
2-3 tbsp chopped fresh parsley
1 tbsp clear honey
Method
1. Heat the oil in a large pan over a medium heat, add the pork pieces
and fry for 4-5 minutes, or until browned on the outside but not
completely cooked through, then remove from the pan and set aside
to rest on a warm plate.
2. Add the chorizo 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.
3. Add the onion, pepper and chilli to the same pan and fry for 2-3 minutes, or
until soened.
4. Add the garlic and the wine and bring the mixture to a simmer. Simmer
for 2-3 minutes, or until the volume of liquid has reduced by a quarter.
5. Add the chopped tomatoes and the butter beans, then return the
cooked pork and chorizo to the pan and stir well.
6. Bring the mixture to a gentle simmer over a low heat, cover the pan
with a lid and cook for at least 45 minutes, or until the sauce has
thickened and reduced in volume. Add a few tablespoons of stock or water to
the simmering mixture now and again, as necessary, when the sauce
becomes too dry.
7. Just before serving, sprinkle over the parsley and stir in the honey and
season, to taste, with salt and freshly ground black pepper, as
necessary.
For the pork
2 tsp vegetable oil
600g/1lb 5½oz pork shoulder, cut into serving pieces
150g/5½oz chorizo, cut into serving pieces
1 medium onion, sliced
1 red pepper cut into strips
1 bird's-eye chilli, seeds removed, flesh chopped
2 tsp smoked paprika
2 garlic cloves, finely chopped
75ml/2¾fl oz white wine
400g/14oz tinned tomatoes, chopped
200g/7oz canned butter beans, rinsed and drained
150ml chicken or vegetable stock
2-3 tbsp chopped fresh parsley
1 tbsp clear honey
Method
1. Heat the oil in a large pan over a medium heat, add the pork pieces
and fry for 4-5 minutes, or until browned on the outside but not
completely cooked through, then remove from the pan and set aside
to rest on a warm plate.
2. Add the chorizo 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.
3. Add the onion, pepper and chilli to the same pan and fry for 2-3 minutes, or
until soened.
4. Add the garlic and the wine and bring the mixture to a simmer. Simmer
for 2-3 minutes, or until the volume of liquid has reduced by a quarter.
5. Add the chopped tomatoes and the butter beans, then return the
cooked pork and chorizo to the pan and stir well.
6. Bring the mixture to a gentle simmer over a low heat, cover the pan
with a lid and cook for at least 45 minutes, or until the sauce has
thickened and reduced in volume. Add a few tablespoons of stock or water to
the simmering mixture now and again, as necessary, when the sauce
becomes too dry.
7. Just before serving, sprinkle over the parsley and stir in the honey and
season, to taste, with salt and freshly ground black pepper, as
necessary.