SPANISH PORK CASSEROLE
‘n Heerlike eenskottel gereg gemaak!
2 tablespoons vegetable oil
750 g pork neck, trimmed and cut into 3–4 cm (1¼–1½ inch) chunks
1 large red onion, cut into 2 cm (¾ inch) wedges
1 mild chorizo sausage (150 g) cut into 1 cm (½ inch) slices
2 garlic cloves, crushed
5 thyme sprigs, plus extra, to garnish
1 tablespoon smoked paprika
125 ml (½ cup) dry sherry
1 red bell pepper in slices
400 g tin chopped tomatoes (you can use fresh)
500 ml (2 cups) chicken stock
85 g (½ cup) pitted green olives
400 g tin black beans, rinsed and drained
115 g (½ cup) medium-grain brown rice
150 g green beans, trimmed and sliced into thirds
1 green Chilli (optional)
Heat the oil in a large casserole dish over medium–high heat.
Season the pork with sea salt and freshly ground black pepper, then add to the casserole dish in batches and fry for 2–3 minutes on each side, or until golden brown.
Remove to a plate and set aside.
Reduce the heat to medium.
Add the onion, chilli and chorizo to the casserole dish and sauté for 4–5 minutes, or until golden.
Add the garlic, thyme and paprika and sauté for a further minute.
Pour in the sherry, bring to the boil and cook until the liquid has reduced by half.
Add the pork (and any juices) to the casserole with the red pepper, tomatoes, stock, olives, and rice.
Bring the mixture to a simmer, then reduce the heat to very low.
Cover and simmer for 1 hour.
Add the green beans and stir gently to combine. Cover and simmer for another 25 minutes, or until the pork is tender and the beans are cooked through.
Add the black beans, stir gently through.
Garnish with thyme sprigs and serve.
Recipe and photo: Elize de Kock
