Pork & Chorizo in Milk & Fennel


This was a made up one as I didn’t have much in the house, but it takes some inspiration from a moorish recipe. It was very very tasty. Good for me.

700g-1kg Pork loin (cut into large chunks)
1 medium red onion (finely diced)
1 chorizo sausage (diced)
2 garlic cloves (finely chopped)
2 teaspoons fennel seeds
1/2 teaspoon cumin seeds
2 bay leaves
500ml full-fat milk
4 tablespoons olive oil
1 tablespoon fresh parsley (chopped)
salt & pepper

In a mortar, very roughly grind the fennel & cumin seeds and set aside.
Heat the oil in a large lidded pan and gently fry the onions for 3-4 minutes until softened. Add the chorizo and stir for a further 2 minutes. Add the garlic and stir for 1 minute. Add the fennel, cumin and bay leaves and stir for 30 seconds until aromatic. Turn up the heat and add the pork. Stir for about 1-2 minutes until slightly browned.
Pour in the milk, bring to a simmer, then reduce heat and very gently cook for 1 hour or until the pork softens. Take off the lid for the final 15 minutes. Turn off the heat and stir in the parsley.
NB. Don’t freak out when the milk separates during cooking. It’s perfectly normal. It may not look the prettiest but there’s nothing you can do to avoid it and it doesn’t effect the flavour at all.

Serve with mashed potato, rice or pasta. It’s THAT versatile.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: