Name: Andalusian pork
Cook time: 510 min
Total time: 510 min
Yield: 8
Ingredients: 1.5 kilogram pork neck, chopped coarsely; 1 tablespoon ground cumin; 2 teaspoon sweet smoked paprika; 2 teaspoon cayenne pepper; 5 clove garlic, crushed; 2 tablespoon lemon juice; 3 dried bay leaves; 1/3 cup (80ml) olive oil; 2 cured chorizo sausages, sliced thinly; 2 brown onions (400g), sliced thinly; 2 red capsicums (400g), sliced thickly; 1 cup (250ml) salt-reduced chicken stock; 1/3 cup (80ml) sherry vinegar; 1/3 cup coarsely chopped fresh flat-leaf parsley

Andalusian pork

Give your pork a special kick with this amazing Andalusian marinade and slow-cook it to perfection. It should fall apart at the merest touch of a fork.

Serves 8

Cook

8H 30M

Ingredients

1.5 kilogram pork neck, chopped coarsely

1 tablespoon ground cumin

2 teaspoon sweet smoked paprika

2 teaspoon cayenne pepper

5 clove garlic, crushed

2 tablespoon lemon juice

3 dried bay leaves

1/3 cup (80ml) olive oil

2 cured chorizo sausages, sliced thinly

2 brown onions (400g), sliced thinly

2 red capsicums (400g), sliced thickly

1 cup (250ml) salt-reduced chicken stock

1/3 cup (80ml) sherry vinegar

1/3 cup coarsely chopped fresh flat-leaf parsley

Method

1.Combine pork with spices, garlic, juice, bay leaves and half the oil in large bowl; turn to coat. Cover; refrigerate overnight.

2.Heat large frying pan; cook chorizo until browned. Transfer to 4.5-litre (18-cup) slow cooker; discard pan drippings.

3.Heat remaining oil in same pan; cook pork, in batches, until browned all over. Transfer to cooker; stir in onion, capsicum, stock and vinegar. Cook, covered, on slow, for 8 hours. Skim fat from surface. Season to taste. Sprinkle with parsley.

You can quickly peel the capsicum with a vegetable peeler if you don’t like the skin peeling off when it’s cooked.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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