Pork with chorizo and beans
A delicious dish to serve to company. It smells incredibly good as it cooks! Pork shoulder is marinated, then slow cooked with chorizo and haricot beans in a rich tomato and red wine sauce. Make sure you serve with the aioli and lots of crusty bread to mop up the sauce!
Ingredients
Serves: 6
- For the marinade
- 4 cloves garlic, crushed
- 2 teaspoons hot paprika
- 2 teaspoons fennel seeds
- 1 teaspoon chopped thyme leaves
- Zest of one lemon
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1.5kg boneless rolled pork shoulder
- For the stew
- 1 tablespoon olive oil
- 200g chorizo, sliced into moons (skin on)
- 3 onions, finely chopped
- 2 pinches saffron threads
- 2 bay leaves
- 1 (400g) tin chopped tomatoes
- 200ml red wine
- 2 (400g) tins white haricot beans
- 250ml chicken stock
- 1 tablespoon finely chopped parsley
- For the aioli
- 2 egg yolks
- 1 teaspoon dijon mustard
- 2 cloves garlic, crushed
- 200ml extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Method
Prep:20min ›
Cook:4hr45min ›
Extra time:1day marinating ›
Ready in:1day5hr5min
- Mix 4 cloves crushed garlic with paprika, fennel, thyme and lemon zest. Stir in 2 tablespoons olive oil and season with salt and pepper. Rub marinade over pork, cover and marinate in the fridge overnight.
- Preheat the oven to 170 C / Gas mark 3.
- In a large frying pan, cook the 1 tablespoon olive oil, chorizo and onions over medium heat until lightly browned, about 5 minutes. Stir in the saffron, bay leaves, tomatoes and red wine; cook for 15 minutes. Tip the mixture into the bottom of a roasting tin. Add the pork and cover with a double layer of foil.
- Cook in the preheated oven until tender, about 4 hours.
- Remove the foil and tip liquid into a dish, leaving onions and tomatoes in the tin. Allow liquid to settle for several minutes and remove the fat with a ladle. Pour skimmed liquid back into the tin; stir in beans, stock and parsley.
- Increase the oven temperature to 220 C / Gas mark 7.
- Return the roasting tin to the oven and cook until the sauce begins to thicken, about 25 minutes.
- Meanwhile, prepare the aioli. Whisk together egg yolks, mustard and 2 cloves garlic. Drip the oil into the egg mixture, whisking constantly, until the mixture starts to thicken. Whisk in the remaining oil in a steady stream; season with salt and pepper.
- Serve the pork and beans with a side of aioli and lots of French bread.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
lovely, after marinating all night i chucked it in the slow cooker and the pork just fell apart - the taste was wonderful - 23 Feb 2014
Delicious! I cubed the pork, cooked it in a low oven for about 5 hours and it was so tender and packed with flavour. I didn't use saffron - I don't think it even needs it. Fed nine of us - 24 Dec 2012