Friendly fabulousness from Franklins Farm

Having just discovered a great new butcher, Adrian at Franklins Farm, near Sandy, this was the result. A superbly juicy rendering of their Gloucester Old Spot pork:

Pork Braised in Sherry with Tomatoes and Chorizo

Pork Braised in Sherry with Tomatoes and Chorizo

Pork Braised in Sherry with Tomatoes and Chorizo

Chop the pork into largish cubes, remove the skin (if you wish, I didn’t) from the chorizo and slice it into thinnish rounds.

Then heat one tablespoon of the oil in a casserole over a high heat and, when really hot, add a few of the cubes of meat to brown well on all sides.

Remove them to a warm plate then continue to brown the rest of the meat in small batches, adding a little more oil as required.

Now add the rest of the oil and brown the onions (for about 6 minutes), before adding the garlic and cooking for another minute.

Return the meat to the casserole & 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.

Serve with new potatoes and, at this time of year, young broad beans or fresh shelled peas.

 2 lb (900 g) piece trimmed shoulder of pork
 8 oz (225 g) Iberico chorizo sausage
 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, preferably a 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
 Pre-heat the oven to gas mark 1, 275F, 140C.

About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen.... Salutate porcum!
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