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Slow Braised Pork with Chorizo, Thyme & Black Olives
CYGNET KITCHEN17Ingredients
110Minutes
570Calories
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Ingredients
US|METRIC
6 SERVINGS
- 200 grams chorizo sausage (I used The Dorset Charcuterie Company's Free Range Purbeck Chorizo)
- 4 Tbsp. rapeseed oil (I used Yare Valley British Rapeseed Oil)
- 1 pork shoulder (kilo of lean, cut into large cubes)
- 150 mL red wine (full bodied)
- 2 shallots (large, finely chopped)
- 4 large garlic cloves (finely chopped)
- 2 tsp. smoked paprika (sweet)
- 2 Tbsp. tomato puree
- 400 grams chopped tomatoes
- 500 mL fresh chicken stock
- 4 thyme leaves (springs of, only)
- 2 Tbsp. fresh oregano (chopped)
- 4 bay leaves
- pepper
- salt
- 2 tsp. caster sugar
- 100 grams pitted black olives
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol135mg45% |
| Sodium810mg34% |
| Potassium1150mg33% |
| Protein43g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber2g8% |
| Sugars5g |
| Vitamin A30% |
| Vitamin C30% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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