Smoky Pork & White Bean Stew

• 600 gpork shoulder, cut into 3cm chunks
• Fine salt, to taste
• 2 tspsmoked paprika
• 2 tbspolive oil
• 150 gcooking chorizo, sliced into coins
• 300 mlchicken stock
• 1 x 400gtin chopped tomatoes
• 1large onion, diced
• 4garlic cloves, sliced
• 1 tspdried thyme
• 200 mldry white wine
• 2bay leaves, optional, removed before serving (optional)
• 480 gtinned cannellini beans, drained weight
• 1red pepper, diced
• 100 gbaby spinach
• Black pepper, to taste

Method

1. 1Pat the pork chunks dry. Season generously with salt, pepper.
2. 2Heat the olive oil in a heavy casserole over high heat until it shimmers. Brown the pork in two batches, 3–4 minutes per batch, leaving each piece undisturbed until it releases cleanly with a deep mahogany crust. Don't crowd the pan; all at once and the meat steams in its own juices instead of searing. Lift out and set aside.
3. 3Drop the chorizo into the same pot and fry over medium-high for 2–3 minutes until the fat renders into bright orange oil and the edges crisp. Remove and set aside with the pork.
4. 4Drop the heat to medium. Add the onion and red pepper to the rust-coloured oil and cook for 7–8 minutes, stirring now and then, until softened and just starting to catch at the edges. Add the sliced garlic, smoked paprika, thyme and optional bay leaves and cook for 30 seconds, no more; until fragrant and pale gold.
5. 5Pour in the white wine and scrape up every sticky brown bit from the base of the pot. Let the wine bubble hard for 2 minutes until the raw alcohol smell has gone.
6. 6Tip in the chopped tomatoes and the chicken stock. Return the pork and chorizo with any resting juices. Bring to a gentle simmer.
7. 7Cover and simmer gently for 90–120 minutes, stirring occasionally and adding a little water if the sauce catches, until the pork yields easily to a fork. Add the drained cannellini beans and simmer uncovered for 15 minutes until hot and the sauce coats a spoon.
8. 8Stir the spinach through in handfuls until it wilts down, about 1 minute. Discard any bay leaves. The wine has done the acid work for you, so resist the urge to squeeze anything in.

Per serving

kcal

784

protein

50.5g

fibre

10.3g

carbs

31.2g

fat

46.5g