Pork Shoulder in Tomato & Sherry Sauce with Lemony Couscous

That is an Iberico pork dish impressed by José Pizarro. We had no Iberico and substituted with Tamworth free vary pork from our butchers. This isn’t fairly the identical, however the dish was nonetheless scrumptious, however in fact use Iberico if yow will discover it.

Wine suggestion: A dish that begs for a Spanish Garnacha.

Pork shoulder in tomato-sherry sauce with lemony couscous – 6 p

• 2 tbsp olive oil
• 1.5 kg pork shoulder (or Iberico pork), reduce into 5 cm items
• 2 purple onions, finely chopped
• 3 cloves of garlic, finely chopped
• 2 tsp coriander seeds, calmly crushed
• 1 tbsp tomato paste
• 150 ml oloroso sherry
• 1 tin diced tomatoes of 400 g
• 400 ml hen inventory

FOR THE COUS COUS:

• 1 purple onion, finely chopped
• juice of 1 lemon
• 250 grams of couscous
• 3 tablespoons of additional virgin olive oil
• 450 ml hen inventory
• a big handful of flat-leaf parsley, finely chopped, plus further for serving
• 2 candied lemons, peel finely chopped and pulp discarded
• ½ cucumber, peeled, seeded and finely diced
• 30 g toasted flaked almonds

Preheat the oven to 160C/140C fan/gasoline 3.

Season the pork with salt and pepper, then warmth the olive oil in a big frying pan and brown the pork in batches on all sides.

Cut back the warmth to medium, then add the onions to the dish and cook dinner gently for 10 minutes, then add the garlic and coriander seeds and cook dinner for an additional 5 minutes.

Add the tomato puree and sherry and let it bubble for 1 minute, then return the pork to the pan and add the tomatoes and inventory. Season to style and produce to a boil, then cowl and switch to the oven. Prepare dinner for 2½-3 hours or till the meat is de facto tender.

In the meantime, put together the couscous. Put the onion in a heatproof bowl, pour boiling water from the kettle over it and depart for 30 seconds. Drain and funky underneath operating water. Return the onion to the bowl and squeeze over the lemon juice and season with salt. Put apart.

Place the couscous in a shallow dish and stir within the olive oil and a beneficiant pinch of salt, then pour over the hen inventory. Stir and canopy with cling movie and let steam for 10 minutes. Take away the lid and loosen the couscous with a fork. Add the remainder of the components and stir to mix.

Serve the pork with the couscous, the pickled onion and its juices and a few further parsley.

(Unique recipe from The Spanish House Kitchen by José Pizarro, Hardie Grant, 2022.)