WOW - I can't belive it has been over a year since I wrote on this blog!!!
Anyway, in an effort to get back on the blogging train I wanted to write about this recipe that I saw Jamie Oliver cook recently on TV.
It is so simple, yet so tasty - just make sure to leave PLENTY of time for it to cook properly.
Ingredients
• 2kg pork shoulder off the bone, in one piece, skin off, fat left on• sea salt and freshly ground black pepper• olive oil• 2 red onions, peeled and finely sliced• 2 generously heaped tablespoons mild smoked paprika, plus a little extra for serving• 2 teaspoons ground caraway seeds• a small bunch of fresh marjoram or oregano, leaves picked• 5 peppers (use a mixture of colours)• a selection of any type of chili-peppers (I use habanero, cayenne, serrano, jalapeno and anaheim)• 1 x 280g jar of grilled peppers, drained, peeled and chopped• 1 x 400g tin of good-quality plum tomatoes• 4 tablespoons red wine vinegar• 1 x 142ml pot of soured cream• zest of 1 lemon• a small bunch of fresh flat-leaf parsley, chopped
• 2kg pork shoulder off the bone, in one piece, skin off, fat left on• sea salt and freshly ground black pepper• olive oil• 2 red onions, peeled and finely sliced• 2 generously heaped tablespoons mild smoked paprika, plus a little extra for serving• 2 teaspoons ground caraway seeds• a small bunch of fresh marjoram or oregano, leaves picked• 5 peppers (use a mixture of colours)• a selection of any type of chili-peppers (I use habanero, cayenne, serrano, jalapeno and anaheim)• 1 x 280g jar of grilled peppers, drained, peeled and chopped• 1 x 400g tin of good-quality plum tomatoes• 4 tablespoons red wine vinegar• 1 x 142ml pot of soured cream• zest of 1 lemon• a small bunch of fresh flat-leaf parsley, chopped
Preheat the oven to 180°C/350°F/gas 4. Get yourself a deep, ovenproof stew pot with a lid and heat it on the hob. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and then add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to one side.Add the onions, chilli, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar – this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.You’ll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with two forks. If it’s not quite there yet, put the pot back into the oven and just be patient for a little longer!
Just serve hot with crusty bread and sour cream - a real winter warmer (and just as good in the Arizona desert!).
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