About this recipe:This rich pork and liver stew is typically served on special occasions or when entertaining at home. It is in fact a very simple, but flavourful, recipe made with easy to find ingredients.
1kg boneless pork chops
225g pork liver
3 tablespoons olive oil
2 cloves garlic, minced
1 onion, diced
salt and pepper to taste
2 tomatoes, diced
1 (400g) tin chickpeas , drained
2 potatoes, diced
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Bring a large pot of lightly salted water to the boil; add the pork chops and return to the boil. Cook the pork chops at the boil for 5 minutes, remove and set aside to cool. Remove 250ml of the stock from the pot and set aside for later use. Once the chops are cool to the touch, cut into bite-size pieces.
Return the water to the boil; add the pork liver to the pot and cook at the boil until tender, 7 to 10 minutes. Drain and discard the liquid. Set the liver aside to cool; cut into bite-size pieces.
Heat the olive oil in a large frying pan over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir the pork chops into the onion and garlic; cook and stir together for 5 minutes. Season with salt and pepper. Add the tomatoes and reserved stock; cover and cook for 10 minutes. Stir the pork liver, chickpeas, raisins and potatoes into the mixture; cover and simmer until the potatoes are fork-tender, about 10 minutes.