This recipe for braised pork with chorizo is a classic Spanish combination. As with many traditional dishes there are many different variations and combinations of ingredients all of which have their own recipes. The common theme is the slow cooked pork and the tasty smokey chorizo in a tomato sauce that is so delicious. We have a tested authentic version of the recipe here. Free range Blythburgh pork and Spanish chorizo in the shop will really add depth of flavour to the finished dish
Ingredients For Braised Pork And Chorizo
1.25 kg boned shoulder of pork from Morley Butchers
3 chorizo sausages from Morley Butchers
1 carrot grated
2 medium onions, chopped
1 celery stick chopped
6 garlic cloves, finely chopped
2 tins (800g) chopped tomatoes or equal quantities of fresh
400ml chicken stock
2 tbsp tomato concentrate
150ml red wine
3 or 4 sprigs of thyme
3 bay leaves
1 tbsp dried oregano or equivalent fresh leaves roughly chopped
2 tsp sweet paprika (“pimenton dulce”)
2 tbsp balsamic vinegar
150g good quality pitted black olives
Sea salt and freshly ground black pepper
Cooking Method For Braised Pork With Chorizo
The pork should be sliced into large 3cm chunks (or you can buy diced pork in the shop). Season the meat well. This recipe is best cooked in a large solid bottomed pan with a lid such as a cast iron casserole.
Brown the pork in batches then put to one side in a bowl. Deglaze the pan with the glass of wine. Pour over the pork and set aside.
Add more oil to the pan along with the onions, carrot and celery. On a lower heat, cover and fry gently until the vegetables are soft and translucent. Keep stirring so these ingredients do not burn. Next add the garlic and chorizo fry for a further few minutes. Stir in the sweet paprika “pimenton dulce” (This is a classic Spanish ingredient that is just right for this dish. You can also get a smoked version “Ahumado” that really brings out the Chorizo flavours)
Now put in all the tomato, chicken stock and pork along with the deglazing juices. Stir then add all the herbs, season and cover with the lid.
Simmer gently on a low heat for one hour or until the pork is tender. Top up with water if the pan looks too dry. This dish can be prepared well in advance of a meal or the day before.
When you are read serve reheat then add the balsamic vinegar and the black olives.