Another winter warmer and it looks as if we might need something to keep out the cold, with snow forecast for the middle of the week.
Food is one of the reasons I like our changeable weather with seasonal highs and lows.
The slow cooking of the pork makes it tender, the chorizo adds a little spicy warmth and the garlic to keep the germs away.
Serves 4
Ingredients
- 1 tbsp. olive oil
- 500g belly of pork (free range or organic) – fat removed but keep for crackling and cut the meat into bite-sized cubes
- 250g Chorizo – sliced
- 1 onion – chopped
- 5 cloves of garlic – crushed & finely chopped
- 2 peppers – what ever colours you like – cut into chunks
- 1 x 400g tin of tomatoes – chopped
- 1 x tin butter beans
- 2 tsps Oregano
- S&P
Heat the oven to 220c for the crackling
Put the fat in an oven dish and put in the oven until the rest of the food is cooked. The fat should have rendered off and the skin should be crisp and you have pork scratching to garnish your dish.
In a large casserole heat the oil and then add the cubes of pork and the chorizo and brown until the chorizo starts to crisp. Stir in the onion and leave to soften for 5 minutes before adding the garlic. Cook for a few minutes before adding the peppers and tomatoes – clean the can out with a little water and add. Stir in the Oregano and S&P and leave for a few hours. The pork should be tender and the sauce slightly spicy.
Check the seasoning and that the crackling is ready.
We had this with plain rice, but pasta would be good too.
Cooked Thursday 23rd January 2019
1001aubergine 