CHORIZO & PORK BRAISE
PREPARATION: 10min ~ COOK: 1hr 45 min ~ READY IN: 2hrs
80mL olive oil
1kg boned pork shoulder, cut into 3cm pieces
165mL red wine
2 onions, chopped
6 garlic cloves, chopped
150g dried chorizo, peeled, thickly sliced
2 tsp sweet smoked paprika
2 tbsp tomato paste
400g can Ardmona Chopped Tomatoes
500mL chicken stock
2 tbsp finely chopped oregano
1 tbsp finely chopped rosemary
60mL sherry vinegar
2 tsp caster sugar
100g pitted black olives
Rice to serve
- Heat half the oil in a large saucepan over a medium/high heat. Cook pork, in batches until browned, then transfer into a large bowl. Deglaze the pan with the wine, bring to a simmer and cook, scraping the base of the pan, for 3-4 minutes or until slightly reduced. Pour over the pork in a bowl.
- Heat remaining 2 tbsp oil in saucepan over medium/high heat. Cook the onions, stirring occasionally, for 3-4 minutes until softened, but not browned. Add garlic and chorizo and cook, stirring for a further 2 minutes. Add the paprika and tomato paste and cook for a further minute.
- Return the pork and cooking juices to the saucepan with the tomatoes, stock and herbs. Season well, then bring to a simmer. Reduce heat to low, then cook for 1 hour.
- Place vinegar and sugar in a small saucepan, over low heat, stirring to dissolve the sugar. Increase heat to medium high and simmer for 1 minute or until slightly reduced and syrupy. Add to the saucepan with the olives and stir to combine. Cook, uncovered, for a further 30 minutes or until pork is meltingly tender. Serve with rice.