- 150-180g free range pork shoulder per person, cut into 3cms cubes
- 2cms wide piece of spec cut into very small cubes
- 1 packet of Cumberland sausages (5 in a pack)
- 1 medium onion, peeled and finely chopped
- 2 carrots, peeled and sliced
- 2 leeks, halved lengthwise and finely sliced
- 2-3 stalks of celery, cut into small pieces
- 5-6 cloves of garlic, crushed
- 2 bay leaves
- Sprig of thyme
- 1 tin of cherry tomatoes or crushed tomatoes
- 1 tin of cannellini beans, drained and rinsed
- 1 heaped tbsp tomato paste
- 1 tsp sweet paprika
- 1 tsp sweet smoked paprika
- Good pinch of cayenne pepper (optional)
- Good pinch of saffron threads, crushed between your fingers or using a mortar and pestle then soaked in a little of the hot stock
- Good pinch of sugar
- 1 cup white wine
- 2 cups of hot chicken stock (you may need more)
- 2 medium sized potatoes, peeled and cut into 2cms cubes
- Handful of frozen peas or shelled broad beans
- Salt and pepper
- Olive oil
- Finely chopped parsley and mint to garnish
Rub the pork with salt and pepper and let stand for 15 minutes. Heat a little olive oil in a cazuela or other flameproof dish. Brown the pork, in batches if necessary. Remove and set aside. Quickly brown the spec cubes and set aside with the pork.
Add the onions, carrots and celery to the dish adding more oil if necessary. Gently cook till soft but not brown. Increase the heat and mix in the garlic then tomato paste and the two paprikas. Stir for a minute. Pour in the wine and little bubble for a minute. Next add the stock, sugar, tomatoes, cannellini beans, thyme and bay leaves. Taste and season a little – you can adjust this at the end.
Return the pork and spec to the dish. Bring to the boil then cover and bake for about 1 hour in your oven preheated to 170°C or on the stove top. Then add the potato cubes and cook for another 30 minutes or till nearly soft. At this stage brown the sausages in a pan or under the grill then cut each into 2-3cms pieces. Add the pieces to the dish.
Put the dish back on the stove top and add the peas or broad beans. Simmer for a few minutes until they’re done. Taste and adjust the seasoning if necessary.
You can either have this a a soupy dish or if you want less liquid then uncover the dish, increase the heat and let it simmer for a bit longer (do this before adding the peas or broad beans so they don’t overcook). Once everything is cooked, leave the dish to sit, covered, for 10 minutes. Garnish with a mix of finely chopped parsley and mint.
Because this is an all in one dish I don’t think you need to have anything else with this except perhaps chunky slices of rustic country bread, brushed with olive oil, grilled and rubbed with garlic – use those to soak up any juices.
Free range pork shoulder – Pleased to Meat You
Spec and Cumberland sausages – Marty of Bentru
Chicken Stock – Simon Gault Cuisine
Leeks, onions, garlic, carrots, celery, thyme, bay, parsley and mint – Jason of Your Heartland Green Grocer and Ivy of Fresh Gardens
Cherry tomatoes, cannellini beans, sweet smoked paprika, saffron – La Cigale Kitchen Shop
Cazuela and silicone lid – La Cigale Kitchen Shop