Unwind with a Mediterranean-flavoured casserole of pork, chorizo and fennel.
Provided by plarsen
Time 2h30m
Yield Serves 4
Number Of Ingredients 10
Steps:
- 1.Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside.
- 2.Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside.
- 3.Reduce the heat to medium and fry the onion and fennel for five minutes, or until softened.
- 4.Return the pork and chorizo to the pan, then pour over the stock, add the lemon juice and zest, cover and cook slowly on a low heat for two hours, or until the pork is very tender.
- 5.Add the chickpeas and olives and cook for a further 15 minutes.
- 6.Stir in the parsley and serve.
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