Pork, chorizo and butter bean stew by Simon Rimmer

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Less than 30 mins preparation time
30 mins to 1 hour cooking time
Serves 6


vegetable oil 2 tsp
porks 600g/1lb 5½oz
chorizo 150g/5½oz
medium onion 1
bird's-eye chilli 1
garlic cloves 2
white wine 75ml/2¾fl oz
tinned tomato 400g/14oz
canned butter beans, rinsed and drained 200g/7oz
chopped fresh parsley 2-3 tbsp
clear honey 1 tbsp

Pork, chorizo and butter bean stew by Simon Rimmer的做法  

  1. Heat the oil in a large pan over a medium heat, add the pork pieces and fry for 4-5 minutes, or until browned on the outside but not completely cooked through, then remove from the pan and set aside to rest on a warm plate.

  2. Add the chorizo to the pan the pork was fried in and fry for 3-4 minutes, or until crisp and golden-brown. Remove from the pan and set aside with the pork.

  3. Add the onion and chilli to the same pan and fry for 2-3 minutes, or until softened

  4. Add the garlic and the wine and bring the mixture to a simmer. Simmer for 2-3 minutes, or until the volume of liquid has reduced by a quarter.

  5. Add the chopped tomatoes and the butter beans, then return the cooked pork and chorizo to the pan and stir well.

  6. Bring the mixture to a gentle simmer over a low heat, cover the pan with a lid and cook for at least 45 minutes, or until the sauce has thickened and reduced in volume. Add a few tablespoons of water to the simmering mixture now and again, as necessary, when the sauce becomes too dry.

  7. Just before serving, sprinkle over the parsley and stir in the honey and season, to taste, with salt and freshly ground black pepper, as necessary.

  8. To serve, spoon some of the pork stew into the centre of each of six serving plates. Place a portion of garlic bread alongside each serving.



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