This is a delicious family. It is very filling and perfect served with freshly boiled rice or steamed new potatoes or even mashed potatoes.
400g pork shoulder, cut into fairly large pieces about 1½ inches chunks 3 tbsp. Extra virgin Olive oil 8 sprigs thyme, hard stalks trimmed, chopped 3 cloves garlic, crushed 1 medium size onion, finely chopped 2-3 bay leaves 1/2 tsp. salt 1/2 tsp. ground black pepper 1/2 tsp. paprika 1/4 tsp. saffron 170ml. red wine (cheap plonk) 🙂 decent one for drinking 🙂 1 1/2 tbsp. red wine vinegar 400g fresh chopped tomatoes or 1 can of chopped plum tomatoes 1 medium size green or yellow marrow sliced 150g. flat green beans, topped and tailed and cut into 2 inches lengths
How to make:
Pre-heat the oven to gas mark 180ºC.
Using a casserole pan, heat the olive oil over medium heat.
Once the oil is hot, add the thyme, garlic, onion and bay leaves. Fry for a minute.
Add the pork and season with salt, pepper and paprika. Stir until the pork has turned golden brown all over. This may take about 5 minutes.
Stir in the saffron.
Pour in the wine, vinegar and chopped tomatoes.
Stir all the ingredients well, cover with a lid and simmer for 5 minutes.
Cover the casserole pan and then put it on the middle shelf of the pre-heated oven. Leave for 1 hour.
Check and adjust the seasoning. Also add the marrow and flat green beans.
Cook for a further 40 minutes at a lower temperature of 160ºC.
Tonkatsu is a Japanese breaded pork chop, a lovely choice if you are eating Japanese and yet not really into sushi, there are some people who are not!
To make a crispier Tonkatsu use a Japanese style bread crumbs called Panko which thankfully is available in supermarkets like Tesco here in the UK. Panko gives the extra crunch to the recipe and yet apparently less absorbent of oil. If somehow you can’t find Panko, just use a couple of white breads, cut off the edges and then leave to ‘harder’ in the open for at least 3-4 hours. And then run them in into the food processor to turn them into crumbs.