Name: Andalusian pork
Cook time: 510 min
Total time: 510 min
Yield: 8
Ingredients: 1.5 kilogram pork neck, chopped coarsely; 1 tablespoon ground cumin; 2 teaspoon sweet smoked paprika; 2 teaspoon cayenne pepper; 5 clove garlic, crushed; 2 tablespoon lemon juice; 3 dried bay leaves; 1/3 cup (80ml) olive oil; 2 cured chorizo sausages, sliced thinly; 2 brown onions (400g), sliced thinly; 2 red capsicums (400g), sliced thickly; 1 cup (250ml) salt-reduced chicken stock; 1/3 cup (80ml) sherry vinegar; 1/3 cup coarsely chopped fresh flat-leaf parsley

Andalusian pork

Give your pork a special kick with this amazing Andalusian marinade and slow-cook it to perfection. It should fall apart at the merest touch of a fork.

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Serves 8

Cook

8H 30M

Ingredients

1.5 kilogram pork neck, chopped coarsely

1 tablespoon ground cumin

2 teaspoon sweet smoked paprika

2 teaspoon cayenne pepper

5 clove garlic, crushed

2 tablespoon lemon juice

3 dried bay leaves

1/3 cup (80ml) olive oil

2 cured chorizo sausages, sliced thinly

2 brown onions (400g), sliced thinly

2 red capsicums (400g), sliced thickly

1 cup (250ml) salt-reduced chicken stock

1/3 cup (80ml) sherry vinegar

1/3 cup coarsely chopped fresh flat-leaf parsley

Method

1.Combine pork with spices, garlic, juice, bay leaves and half the oil in large bowl; turn to coat. Cover; refrigerate overnight.

2.Heat large frying pan; cook chorizo until browned. Transfer to 4.5-litre (18-cup) slow cooker; discard pan drippings.

3.Heat remaining oil in same pan; cook pork, in batches, until browned all over. Transfer to cooker; stir in onion, capsicum, stock and vinegar. Cook, covered, on slow, for 8 hours. Skim fat from surface. Season to taste. Sprinkle with parsley.

You can quickly peel the capsicum with a vegetable peeler if you don’t like the skin peeling off when it’s cooked.
Note

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Ingredients

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