Quick Pork and Chorizo Casserole

Serves 6
900g pork fillet cut in to 1 ½ – 2cm dice
350g raw chorizo cut in to thick slices
1 red pepper diced
1 yellow pepper diced
1 onion finely chopped
8 slices bacon diced
4 cloves garlic crushed
1 ½ x 400g tins chopped tomatoes
200ml  dry white wine
1 tbsp fresh thyme leaves
1 bay leave
2tsp smoke paprika
1 tsp caster sugar
Salt and pepper to taste
1 tbsp chopped fresh parsley
6  tbsp olive oil
In a bowl mix together 2 tbsp of olive oil with half the garlic, half the paprika and half the thyme leaves, mix the pork through, cover and place in the fridge to marinade for between 4 and 24 hours.
When you are almost ready to eat heat 2 tbsp of oil in a large pan and soften the onion for 5 minutes, now add the garlic, peppers, bacon and chorizo and cook for another 3 minutes, turn the heat up and add the wine and allow to bubble away for a minute or 2. Now add the tomatoes, sugar, paprika, bay leaf and thyme leaves, season with salt and pepper and leave to simmer for 20 minutes.
5 minutes from the end of the cooking heat the remaining 2 tbsp of oil in a pan and fry the pork, adding a little salt and pepper, until browned on all sides and still pink on the inside, about 4 minutes.
Add the pork to the casserole mix along with the parsley ,mix well and check if it needs anymore seasoning before serving either with some garlic bread or the roast potatoes from the panel.
NOTE. If the casserole looks too dry at any point simply add some water.
Extra bit 1
If you would like to make today’s dish a more lazy affair, that is, put it in the oven or the slow cooker and forget about it, it’s really simple. The only real difference will be the cut of pork you use, again make sure you see the Specially Selected Pork logo to ensure it’s quality pork you’re using but buy a cut that lends itself to slow cooking, something like diced pork shoulder or pork belly. Brown the meat all over and remove from the pan then carry on with the recipe as normal, when you add the tomatoes to the casserole add the pork back in and also 200ml of veg or chicken stock, carry on as normal, but cook covered in the oven at 160’c for about 2 hours. finishing by adding the parsley and checking the seasoning Again add some water during cooking if it looks too dry
Extra bit 2
If you’re lucky enough to have leftovers this is another great way to show the versatility of pork and feed you without too much effort for a second night. Place your leftovers in a pan with between 400-800ml of chicken or vegetable stock, depending on how much you have leftover. Bring the pan to the boil and add about 100g of dried pasta, preferably small shapes or broken up spaghetti and simmer for about 10 minutes until the pasta is tender. Ladle in to bowl and serve, it’s delicious topped with a dollop of pesto or some fresh parmesan, or both, and lots of crusty bread!

Serves 6900g pork fillet cut in to 1 ½ – 2cm, dice 350g raw chorizo cut in to thick slices1 red pepper diced1 yellow pepper diced1 onion finely chopped8 slices bacon diced4 cloves garlic crushed1 ½ x 400g tins chopped tomatoes200ml  dry white wine1 tbsp fresh thyme leaves1 bay leave 2tsp smoke paprika1 tsp caster sugarSalt and pepper to taste1 tbsp chopped fresh parsley6  tbsp olive oil
In a bowl mix together 2 tbsp of olive oil with half the garlic, half the paprika and half the thyme leaves, mix the pork through, cover and place in the fridge to marinade for between 4 and 24 hours.When you are almost ready to eat heat 2 tbsp of oil in a large pan and soften the onion for 5 minutes, now add the garlic, peppers, bacon and chorizo and cook for another 3 minutes, turn the heat up and add the wine and allow to bubble away for a minute or 2. Now add the tomatoes, sugar, paprika, bay leaf and thyme leaves, season with salt and pepper and leave to simmer for 20 minutes.5 minutes from the end of the cooking heat the remaining 2 tbsp of oil in a pan and fry the pork, adding a little salt and pepper, until browned on all sides and still pink on the inside, about 4 minutes.Add the pork to the casserole mix along with the parsley ,mix well and check if it needs anymore seasoning before serving either with some garlic bread or the roast potatoes from the panel.NOTE. If the casserole looks too dry at any point simply add some water.

Extra bit 1If you would like to make today’s dish a more lazy affair, that is, put it in the oven or the slow cooker and forget about it, it’s really simple. The only real difference will be the cut of pork you use, again make sure you see the Specially Selected Pork logo to ensure it’s quality pork you’re using but buy a cut that lends itself to slow cooking, something like diced pork shoulder or pork belly. Brown the meat all over and remove from the pan then carry on with the recipe as normal, when you add the tomatoes to the casserole add the pork back in and also 200ml of veg or chicken stock, carry on as normal, but cook covered in the oven at 160’c for about 2 hours. finishing by adding the parsley and checking the seasoning Again add some water during cooking if it looks too dry

Extra bit 2If you’re lucky enough to have leftovers this is another great way to show the versatility of pork and feed you without too much effort for a second night. Place your leftovers in a pan with between 400-800ml of chicken or vegetable stock, depending on how much you have leftover. Bring the pan to the boil and add about 100g of dried pasta, preferably small shapes or broken up spaghetti and simmer for about 10 minutes until the pasta is tender. Ladle in to bowl and serve, it’s delicious topped with a dollop of pesto or some fresh parmesan, or both, and lots of crusty bread!

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