Pork with wild garlic, paprika, and manzanilla

 In Ingredients, Meat, Poultry & Game, Pork/Ham, Spring, Stews, Summer, Wild Food

Pork is one of those meats that seems to split opinion. The free range, full flavoured, rare breed meat I get from Harris Farm Meats is a world away from insipid factory farmed pork that so many turn their nose up at. The richness of the meat lends itself well to Spanish style flavours of pimenton and flinty dry manzanilla. I used wild garlic as its currently in season, it gives an almost spinach flavour when cooked down. However when unavailable swap for build garlic. Serve alongside butter bean mash as an alternative to rice or potatoes.

Pork with wild garlic, paprika, and manzanilla

500g pork shoulder – diced
1 onion chopped
150g cherry tomatoes
Handful wild garlic – chopped (or 2 cloves garlic chopped)
2 tsp smoked paprika
1tsp sea salt
50ml Manzanilla
1 small sprig rosemary – chopped
100ml water

100g butter beans
1 sprig rosemary
500ml water

Soak the butter beans for 12 hours, or overnight. In a hob proof casserole dish place all the ingredients and bring to a simmer over  a medium heat, stirring to ensure well mixed. Reduce to a low heat and cook for 2-2.5 hours until the pork in tender, stirring occasionally.

Drain the butter beans and add to a separate pan with the stock and rosemary. Bring to the boil and boil vigorously for ten minutes. Reduce the heat and simmer for 40-50 minutes until tender and the stock is all absorbed. Mash and serve alongside the pork

 

Pork with wild garlic paprika and manzanilla

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