Pork, chorizo and olive stew with crusty bread and gremolata

Serves 4

meet the chef

IMG_2609

CONNOR WALLIS

Connor Wallis, Head Chef at Terroir Bistro is a champion of seasonal, local and ethically sourced food. Working alongside bistro owner Tim Sidaway, Connor uses produce from the businesses own livestock along with local ingredients and produce from other local suppliers to create the dishes at the multi award winning restaurant.

Ingredients

You will need;

800gm Pork shoulder
225gm Chorizo ring, chopped into small rounds
3 red onions, cut into wedges
4 cloves of garlic, finely chopped
2 heaped tsp of smoked paprika
400gm tin of chopped tomatoes
400ml good quality chicken stock
Large jar of pitted green olives
400gm tin of butter beans
Zest and juice of 1 lemon
Parsley
Good crusty bread
Salt
Black pepper

METHOD

Head to your local butcher and ask for 800gm cubed pork shoulder.

Pre heat your oven to 160 degrees.

Start by seasoning the pork with salt and pepper and then brown the pork by frying in a heavy
based casserole pan with a little oil for a few minutes, do this in small batches.

Set browned pork to one side and add your chorizo to the same pan used for the pork, once the chorizo has started to release it’s oils then add the red onion, garlic and paprika.

Give this all a good stir and let the paprika cook for a minute or two, then add the chopped tomatoes, chicken stock and pork shoulder, stir once again to combine all the ingredients and then place the pan into the oven for one hour.

Make the gremolata whilst the stew is cooking away, finely chop a handful of parsley and 1 clove of
garlic, add this to a bowl and stir in the zest of one lemon. Set aside until ready to serve.

Drain and rinse the olives and butter beans, remove the stew from the oven and stir the olives and
beans in. Return the stew back to the oven for a further 1.5-2 hours until pork is soft and tender.

When the stew is ready to serve stir in the juice from one lemon and spoon into large bowls, sprinkle a good tablespoon of the gremolata over the top and serve with a huge chunk of buttered crusty bread (we use sourdough from our local bread supplier The Loaf, Crich).

CONTACT TERROIR BISTRO

Terroir Bistro
121 Friar Gate
DERBY
DE1 1EX

07802 478179

WWW-Icon-White-on-Black-300px   Mail-Icon-White-on-Black