SHERRY-BRAISED PORK CHEEKS
Cook this offcut of pork in a Spanish-inspired sauce of sweet sherry, cumin, paprika, parsley and almonds- it's a great addition to a tapas spread
Provided by Caroline Hire - Food writer
Categories Dinner
Time 2h25m
Yield Serves 2 or 4 as tapa
Number Of Ingredients 11
Steps:
- Heat 1 - 2 tbsp olive oil in a large pan then add the onion. Cook gently for 10 - 15 minutes until softened and lighty coloured. Remove and set aside.
- Toss the cheeks in the seasoned flour. Add a little more oil to the pan and turn up the heat. Brown the pork cheeks all over in batches. Turn the heat down to medium.
- Return all the pork and the reserved onions to the pan. Add the garlic, cumin and paprika and cook for a minute, then pour in the sherry. Use your spoon to scrape the bottom of the pan and mix in all the flavours.
- Pour in the beef stock then bring the pan to a simmer. Simmer gently for 2 hours or until the cheeks are tender.
- Scatter with parsley leaves and flaked almonds. Serve with rice or buttery mashed potato.
Nutrition Facts : Calories 380 calories, Fat 20.7 grams fat, SaturatedFat 6.8 grams saturated fat, Carbohydrate 9.2 grams carbohydrates, Sugar 3.9 grams sugar, Fiber 2.1 grams fiber, Protein 27.7 grams protein, Sodium 0.6 milligram of sodium
CHORIZO-STUFFED PORK LOIN WITH BRAISED BEANS
Enjoy our chorizo-stuffed pork loin with braised beans for Sunday lunch. The chorizo stuffing helps to give lovely, succulent meat as well as bags of flavour
Provided by Good Food team
Categories Dinner
Time 2h50m
Number Of Ingredients 15
Steps:
- Pound the fennel with 1 tbsp sea salt in a pestle and mortar to a fine dust. To butterfly the pork, lay on a chopping board skin-side down. Using a sharp knife, cut between the fatty layer just beneath the skin and the loin, rolling the meat to the side but leaving the meat and fat/skin connected at one end. Where you have a hinge, cut another line into the side of the thickest part of the meat, halfway down. Keep cutting in that direction to the other end of the loin, but not all the way through. Open the meat out. Rub in the fennel and salt, then set aside while you make the stuffing. Heat the oven to 200C/180C fan/gas 6.
- Heat 1 tbsp oil in a frying pan, add the finely chopped onion and cook over a low-medium heat until softened, about 8 mins. Stir through the garlic, cook for another minute, tip into a bowl, then leave to cool.
- Tip the bread into a roasting tin. Bake for 10 mins, or until crisp and golden, then leave to cool. Turn the oven up to 240C/220C fan/gas 9.
- Crush any large chunks of bread to crumbs in your hands and add to the bowl of garlic and onion, along with the lemon zest. Pick the leaves from half the thyme sprigs and add these too, followed by the sausagemeat, squeezing it out from the skins. Scrunch everything together well using your hands.
- Pat the pork meat and skin dry with kitchen paper. Spread the stuffing evenly over the opened fleshy part of the pork, then roll the meat around the stuffing. Lay four-five pieces of string on a board, place the rolled-up meat on top, wrap the skin around the meat, then securely tie the string around the whole loin to make a neat cylinder. Rub the remaining oil over the exposed meat and salt into the skin.
- Put the loin in a large roasting tin and roast for 20 mins. Lower the heat to 180C/160C fan/gas 4 and continue cooking for 1 hr.
- Remove the tin from the oven. If there is a lot of fat in the tin, carefully pour some away so you're left with a thin coating on the base of the tin. Tip the onion wedges, peppers and remaining thyme sprigs around the pork, then add the sherry, stock cube and paprika. Season and mix everything together, then return to the oven for 30 mins.
- Stir the beans into the veg in the roasting tin and squeeze over some lemon juice. If the beans look dry, add a splash of water. Return to the oven for another 10 mins.
- Remove the tin from the oven. Lift the pork onto a baking tray and cover the beans to keep them warm. Turn the oven up to 240C/220C fan/gas 9 and roast the pork for a final 10-15 mins to help the skin crackle. If you don't see bubbles popping on the surface, try grilling it for a few minutes, but keep a close eye on the crackling as it will burn easily. If you have a meat thermometer, the temperature should read 75C. Remove from the oven, cover loosely with foil and leave to rest for 10-15 mins.
- Reheat the beans gently on the hob, then transfer to a large platter. Scatter with parsley. Slice the pork thickly and lay on top of the beans with shards of crackling.
Nutrition Facts : Calories 796 calories, Fat 45 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 61 grams protein, Sodium 4.8 milligram of sodium
PORK SHOULDER ROAST WITH TOMATOES
Not only is pork shoulder roast more budget-friendly than pork chops or a pork loin, but it also has rich flavor and is very versatile. Braising, roasting, or stewing all result in moist, tender meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Season pork with salt and pepper. In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Add pork, fat side down, and cook, turning until browned on all sides, 8 minutes. Transfer pork to a plate. Pour off fat, return pot to medium-high, and add remaining tablespoon oil. Add onion; cook until translucent, 5 minutes. Add garlic; cook until fragrant, 30 seconds. Add tomatoes; season with salt and pepper. Add broth and vinegar and cook, stirring and scraping up browned bits. Return pork to pot with juices; sprinkle with paprika.
- Bring mixture to a boil over high. Cover, transfer to oven, and cook 1 hour. Remove from oven; with tongs, flip pork. Return to oven and cook, uncovered, until tender, 1 hour, basting pork with juices every 15 minutes. Transfer pork to a cutting board; let rest 15 minutes. Slice pork and serve with sauce.
Nutrition Facts : Calories 244 g, Fat 15 g, Fiber 2 g, Protein 22 g, SaturatedFat 4 g
More about "pork braised in sherry with tomatoes and chorizo recipes"
PORK BRAISED IN SHERRY RECIPE - BENIDORMSERIOUSLY
From benidormseriously.com
Estimated Reading Time 2 mins
SPANISH PORK STEW WITH POTATOES AND CHORIZO | RECIPES
From deliaonline.com
Cuisine SpanishEstimated Reading Time 1 minServings 4
JOSé PIZARRO’S BRAISED PORK WITH TOMATOES, CHORIZO, THYME …
PORK BRAISED IN SHERRY WITH TOMATOES AND CHORIZO
From deliaonline.com
Cuisine SpanishEstimated Reading Time 1 minServings 6
BRAISED PORK SHOULDER WITH ROASTED TOMATOES, CARAMELIZED …
From rickbayless.com
TOMATO BRAISED PORK STEAKS RECIPE - YUMMY.PH
From yummy.ph
PORK CHOPS WITH TOMATOES AND GARLIC RECIPE - THE SPRUCE EATS
From thespruceeats.com
SHERRY BRAISED CHORIZO SAUSAGES WITH SMASHED LEMON …
From deliciousmagazine.co.uk
30+ CHORIZO RECIPES | MYRECIPES
From myrecipes.com
BRAISED IBERICO PORK WITH TOMATOES, CHORIZO, THYME
From mybestdaysever.com
BRAISED IBéRICO PORK WITH TOMATOES, CHORIZO, THYME, AND BLACK …
From eatyourbooks.com
CHORIZO & PORK MEATBALLS WITH SHERRIED TOMATO SAUCE
From sherry.wine
MY FAVOURITE DISH: JOSé PIZARRO’S BRAISED IBéRICO PORK
From telegraph.co.uk
SHERRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BRAISED IBéRICO PORK WITH TOMATOES, CHORIZO, THYME AND BLACK OLIVES
From thetimes.co.uk
13 DINNER RECIPES TO USE UP THAT BOTTLE OF SHERRY - BRIT …
From brit.co
CHORIZO RECIPES | WAITROSE & PARTNERS
From waitrose.com
BRAISED PORK WITH TOMATOES, CHORIZO, THYME AND BLACK OLIVES RECIPE ...
From eatyourbooks.com
BRAISED PORK SHOULDER WITH CHORIZO AND WHITE BEANS
From leitesculinaria.com
You'll also love