Pork Braised in Sherry with Tomatoes and Chorizo
2 lb (900 g) piece trimmed shoulder of pork
8 oz (225 g) chorizo sausage, it's most important to use a genuine one made in Spain)
2 tablespoons olive oil
2 medium onions, thickly sliced
2 cloves of garlic, crushed
1 rounded tablespoon plain flour
1 lb (450 g) ripe tomatoes, skinned and chopped (or 1 x 14oz (450 g) tin of chopped tomatoes
10 fl oz (275 ml) dry sherry (I used manzanilla)
3 tablespoons sherry vinegar
A few sprigs of fresh thyme
2 bay leaves
2 red peppers, de-seeded and cut into thick chunks (approx. 2 x 1½ inches, 5 x 4 cm)
3 oz (75 g) mixed green and black olives, pitted
salt and freshly milled black pepper
You will also need a large, 6 pint (3.5 litre) casserole.
Pre-heat the oven to gas mark 1, 275F, 140C.
Start off by chopping the trimmed pork into largish cubes, then remove the skin from the chorizo and slice it into thinnish rounds.
Next heat one tablespoon of the oil in the casserole over a high heat and when it’s really hot add a few of the cubes of meat to brown well on all sides. Remove them to a plate then continue to brown the rest of the meat in small batches, adding a little more oil if required.
Now add the rest of the oil and brown the onions (about 6 minutes or so), before adding the garlic and cooking for another minute.
Next return the meat to the casserole and stir in the flour to soak up the juices, then add the chorizo followed by the tomatoes, sherry and sherry vinegar. Season with salt and pepper, sprinkle in the thyme and bay leaves then give everything a good stir.
Lastly bring the casserole up to a gentle simmer, put the lid on and transfer it to the centre of the oven to cook for 1½ hours.
When the time is up, add the sliced peppers and the olives (left whole), give it all one good stir, cover again then leave it to carry on cooking for another ½ hour or until the peppers are tender.