|Not sure how chorizo is in a |
'Greek' dish but there you go.
Feeds 6. Pre-heat the oven to 150C. Brown a kilo of cubed pork shoulder in a big casserole in some olive oil and set aside. Then fry a sliced onion and a few chopped garlic cloves until softened. Add 3tbsp sherry vinegar, bubble for two minutes and throw in a handful of chopped chorizo, cook until it oozes with its lovely paprika spiked oil. Bash up a tsp fennel seeds and throw them in, and return the pork and any juices to the casserole. Finally stir in a tin of tomatoes and a squirt of tomato puree and about a litre of water so it all looks a bit splashy and wet. The sauce will reduce right down in the oven, so give it a good stir and season, bring to a simmer, then pop the lid on and cook in the oven for a couple of hours, take the lid off for another 15/30 mins depending how thick its all got. Serve with a zingy gremolata made by combing chopped lemon zest, garlic and parsley. Ooh next time I might use half onion, half chopped fennel for extra crunch.
This is lovely in the summer with some green beans and rice, and comforting mashed potatoes in the winter. Hmmm looking outside right now its more like December than August, so mash it is.