Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Drunken Pork. As it’s name suggests, this one pot is cooked in booze! You could use red wine but I used medium Sherry. Sticking with a Spanish vibe I added chorizo and chickpeas. I made a huge quantity of this for the homeless shelter in Tunbridge Wells. For those who regularly follow my posts, remember Merrick who requested I make the Goulash as it was the meal he most missed eating and cooking? Well, good news, he now has a job and somewhere to live so won’t be needing the help of the shelter next winter. I love a happy ending!
Prep: 10 minutes
Cooking: 3-4 hours or longer in a slow cooker
Total: 3-4 hours minimum
INGREDIENTS for 6
1.5kg pork shoulder cut into large chunks
2 tbsp seasoned flour
2 red onions chopped
5 garlic cloves crushed
2 cans chickpeas drained
1tbsp smoked paprika
500g cooking chorizo sliced
300ml medium sherry
400ml Chicken stock
Fresh thyme to serve
Toss the pork in the seasoned flour and colour in batches in a large casserole. Use as little oil as possible as both the pork and chorizo will create oil.
Add the chorizo to the pan and colour for a minute or two (the pan will be hot so it will burn quickly!) Set aside with the pork.
Add the onions to the pan. Colour for a few minutes. Add the garlic and smoked paprika then return the pork and chorizo to the pan together with the chickpeas.
Give it everything a stir and add the sherry and stock. Season, put a sheet of wet parchment over the pan and stick a lid on. Put in an oven of 150 for 3-4 hours or alternatively leave in a slow cooker for several hours.
Skim off any oil from the top. You can also blot using kitchen towel and tongs. Serve with mash and greens.