Jay Rayner’s pork, chorizo and butter bean stew. From his book and road tour, “The Ten (Food) Commandments”.
Serves 6
6 chorizo cooking sausages, in 1cm slices olive oil 1 medium onion, chopped 1.5 kg braising pork, cubed 400g tin tomatoes 750ml chicken stock 400g tin butter beans Heat oven to 150C.
Heat oil and sauté onion to soft. Cook 2/3 the chorizo. Brown the pork in the oil in small batches.
The is Anna Del Conte’s recipe from the Sainsbury magazine!
1.8 - 2 kg pork loin (boned) 4 cloves garlic 150-175g cubed pancetta zest 1 1/2 lemons 2 tbs thyme 1 dsp dried chillies 1 tbs olive oil 12 fl oz dry white wine chicken stock (300 ml) - or a very good quality stock cube Unroll the loin, and make three deep, long slits lengthwise to insert the stuffing.
This is heavily modified from the starting point of an Alton Brown Good Eats recipe, to use non-American ingredients. It is much more of a traditional chili than the sort with mince and beans.
1.5 kg pork shoulder. This can be shoulder steaks or a joint. 1 bottle beer (12oz), not dark (so not stout/Guinness or brown). 1 tbs oil 16 oz salsa or 300 ml jar of hot salsa plus 300 ml passata 1 tbs tomato puree 1 tbs cumin seeds 1 tbs chili powder (or equivalent) 1 tbs chili sauce (or Tabasco, or Nando piri-piri sauce/marinade) 1/4 tsp smoked paprika 1 tsp salt 2 (hot) green chilies - birds eye or similar 2 cloves garlic, crushed 1 small bunch coriander, chopped, for garnish You can get more sophisticated with the various chilies, but the above is likely to be the limit for a British supermarket.
Make a marinade from:
1 tbs five spice powder; 100 ml soy sauce; 100 ml dry sherry (or a suitable substitute); a 1in cube of fresh root ginger, finely chopped; 2-3 cloves of garlic; 1 finely chopped chili; 50 ml or so light oil. Take a 800g piece of pork loin, and put in in the marinade. Rub the marinade well in; and make deep cuts through the meat and push in the marinade.