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Suggest a better descriptionSource: Jose Pizarro's Spanish Flavours
1. Cut the pork shoulder into 3cm chunks. Season it with salt and pepper.
2. Season the pork with salt and pepper. Heat 2 tbsp of the oil in a large flameproof casserole and sear the pork in batches until nicely browned. Set aside in a bowl. Add the wine to the pan and, as the liquid bubbles up, scrape the base of the pan with a wooden spoon to release all the caramelised juices. Pour over the pork.
3. Add the remaining oil to the pan with the onion. Cover and fry gently for 15 mins, stirring every now and then, until they are very soft and lightly browned. Add the garlic and chorizo and fry for another 2-3 mins. Stir in the pimentón and cook for 1 min. Then, add the tomato purée, tomatoes, chicken stock, thyme leaves, marjoram or oregano and the bay leaves. Stir in the pork and all the juices. Season with salt and pepper. Cover and simmer gently for 1 hour until the pork is almost tender.
4. Put the sherry vinegar and caster sugar into a small pan and boil until reduced to about 1 tsp. Stir it into the casserole with the olives and simmer uncovered for another 20-30 mins until the sauce is nicely reduced and the port is tender. Adjust the seasoning to tasks and serve with patatas fritas, fried potatoes or potato chips.
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Serving Size: 1 Serving (746g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 477 | ||
Calories from Fat: 246 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.3g | 36 % | |
Saturated Fat 8.5g | 43 % | |
Monounsaturated Fat 14.5g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 48.2mg | 15 % | |
Sodium 1878.7mg | 65 % | |
Potassium 887.6mg | 23 % | |
Total Carbohydrate 26.2g | 8 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 22.4g | ||
Protein 18.5g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 477
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