Pork

Iberico pork shoulder in rich tomato sauce with lemon couscous

Name: Iberico pork shoulder in tomato sauce with lemon couscous recipe
Yield: 6
Ingredients: 40.00 ml extra virgin olive oil; 1.5kg Iberico pork shoulder, cut into 5cm chunks (Iberico pork has a rich, distinctive nutty flavour, be we used regular pork shoulder); 2 red onions, finely sliced; 3 garlic cloves, finely sliced; 2 tsp coriander seeds, lightly bashed; 20.00 ml tomato paste; 150ml oloroso sherry; 400g can chopped tomatoes; 400ml chicken stock; 1 red onion, finely sliced; Juice of 1 lemon; 250g couscous; 60ml olive oil; 450ml chicken stock, heated; Large handful of flat-leaf parsley, chopped, plus extra to serve; 2 preserved lemons, skin finely sliced; 1/2 cucumber, peeled, deseeded and finely diced; 30g toasted flaked almonds

Rate now

P89 Shoulder of iberico pork in rich tomato sauce with lemony couscous

Jump to recipe

by José Pizarro

Jul 05, 2022

José Pizarro shares a shoulder to eat on with this rich Spanish pork dish.

2 tbs extra virgin olive oil
1.5kg Iberico pork shoulder, cut into 5cm chunks (Iberico pork has a rich, distinctive nutty flavour, be we used regular pork shoulder)
2 red onions, finely sliced
3 garlic cloves, finely sliced
2 tsp coriander seeds, lightly bashed
1 tbs tomato paste
150ml oloroso sherry
400g can chopped tomatoes
400ml chicken stock

Lemony couscous and pickled onion

1 red onion, finely sliced
Juice of 1 lemon
250g couscous
1/4 cup (60ml) extra virgin olive oil
450ml chicken stock, heated
Large handful of flat-leaf parsley, chopped, plus extra to serve
2 preserved lemons, skin finely sliced
1/2 cucumber, peeled, deseeded and finely diced
30g toasted flaked almonds

Method

1.

Preheat oven to 160°C.
2.

Heat the oil in a large ovenproof casserole dish over a medium-high heat. Season the pork all over and, working in batches, cook for 5-6 minutes until browned. Once each batch is cooked, remove with tongs and set aside on a plate. Every so often, pour off the fat that renders from the meat. Keep for frying another time, as it has amazing flavour.
3.

Once all the pork is cooked, decrease heat to medium-low, add the onion and gently fry for 10 minutes. Add the garlic and coriander seeds and fry for 5 minutes more. Add the tomato paste and sherry and bubble for 1 minute, then return the pork to the pan and add the chopped tomatoes and stock. Season and bring to a simmer, then cover and transfer to the oven.
4.

Cook for 2 hours 30 minutes-3 hours until the meat is really tender. Meanwhile, prepare the pickled onion.
5.

First put the red onion in a heatproof bowl. Pour over some boiling water from the kettle and leave to sit for 30 seconds, then drain using a colander. Cool under cool running water. Tip the onion back into the bowl and squeeze over the lemon juice. Season with salt flakes and set aside.
6.

For the lemony couscous, place couscous in a flat dish. Stir in the olive oil and a good pinch of salt flakes, then pour over the hot chicken stock. Stir and cover with plastic wrap, then leave to stand for 10 minutes. Uncover and fluff the couscous with a fork. Add the remaining ingredients and stir.
7.

Serve the pork with the couscous, the pickled onion and its juices and another scattering of parsley.