Ingredients
For the pork
- 2 tsp vegetable oil
- 600g/1lb 5½oz pork shoulder, cut into serving pieces
- 150g/5½oz chorizo, cut into serving pieces
- 1 medium onion, sliced
- 1 bird's-eye chilli, seeds removed, flesh chopped
- 2 garlic cloves, finely chopped
- 75ml/2¾fl oz white wine
- 400g/14oz tinned tomatoes, chopped
- 200g/7oz canned butter beans, rinsed and drained
- 2-3 tbsp chopped fresh parsley
- 1 tbsp clear honey
Method
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Heat the oil in a large pan over a medium heat, add the pork pieces and fry for 4-5 minutes, or until browned on the outside but not completely cooked through, then remove from the pan and set aside to rest on a warm plate.
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Add the chorizo to the pan the pork was fried in and fry for 3-4 minutes, or until crisp and golden-brown. Remove from the pan and set aside with the pork.
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Add the onion and chilli to the same pan and fry for 2-3 minutes, or until softened.
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Add the garlic and the wine and bring the mixture to a simmer. Simmer for 2-3 minutes, or until the volume of liquid has reduced by a quarter.
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Add the chopped tomatoes and the butter beans, then return the cooked pork and chorizo to the pan and stir well.
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Bring the mixture to a gentle simmer over a low heat, cover the pan with a lid and cook for at least 45 minutes, or until the sauce has thickened and reduced in volume. Add a few tablespoons of water to the simmering mixture now and again, as necessary, when the sauce becomes too dry.
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Just before serving, sprinkle over the parsley and stir in the honey and season, to taste, with salt and freshly ground black pepper, as necessary.
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To serve, spoon some of the pork stew into the centre of each of six serving plates. Place a portion of garlic bread alongside each serving.
