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Spain v’s Italy Pork Recipes

Match 5 – Spain v’s Italy

Spainish Chorizo & Pork Belly with haricot beans

750g piece of boneless pork belly , skin removed
olive oil
130g diced pancetta
1 large onion , chopped
2 garlic cloves , roughly chopped
1 tsp hot smoked paprika
200g chorizo , roughly chopped
400g tin chopped tomatoes
150ml red wine
400g haricot or cannellini beans, drained and rinsed
a bunch coriander

1.    Heat the oven to 160C/fan 140C/gas 3. Cut the pork belly into large chunks. Heat 1 tbsp oil in a large, ovenproof casserole and fry the pork in batches over a high heat until browned all over, then remove with a slotted spoon.
2.    Add the pancetta and cook for 2-3 minutes until golden, then reduce the heat slightly and add the onion and garlic. Cook for 2-3 minutes until softened. Stir in the paprika and chorizo and cook for a minute or so. Return the pork to the pan and tip in the tomatoes. Pour in the wine and enough water just to cover – about 350ml. Season, cover and cook in the oven for 2 hours. Stir in the haricot beans and return to the oven, without the lid, for 20-30 minutes. Stir in the coriander and serve with crusty bread.
Recipe Source

Italian Pork & Rosemary Lasagne

tsp olive oil , plus extra for greasing
400g lean minced pork (less than 5% fat)
1 onion , finely chopped
2 sticks celery , finely chopped
1 tsp dried rosemary
150ml white wine
425ml chicken stock
2 tbsp tomato purée
400g can chopped tomatoes
1 tsp cornflour
2 x 250g tubs Quark
250ml skimmed milk
freshly grated nutmeg
10 dried lasagne sheets, about 175g/6oz in total
15g/½oz freshly grated parmesan (about 5 tbsp)

1.    Preheat the oven to 190C/Gas 5/fan oven 170C. Heat the oil in a non-stick pan, add the pork and quickly fry until starting to become brown and crumbly. Add the onion, celery, rosemary and wine and bring to the boil. Cover and gently cook for 10 minutes, until softened.
2.    Add the stock, tomato purée, canned tomatoes, and season. Stir well, then bring to the boil, cover and simmer for 30 minutes by which time it will be nicely pulpy. Blend the cornflour to a paste with a few drops of water, then add to the pan and cook briefly until slightly thickened. Remove from the heat.
3.    Tip the Quark into a bowl. Give it a stir, then stir in the milk, nutmeg, seasoning.
4.    Brush a 1.4 litre/2½ pint oblong dish with a little oil. Spoon a third of the meat over the base, then cover with 2 sheets of lasagne, breaking them to fit, if necessary. Try to avoid overlapping. Spread with a third of the sauce, a little parmesan, then 2 more sheets of lasagne. Repeat layers twice more, omitting the last layer of lasagne and finishing with the sauce.
5.    Sprinkle with remaining parmesan and bake for 30-35 minutes, until golden and tender.
Recipe source


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