Ingredients

• 2 tsp vegetable oil
• 600g/1lb 5½oz pork shoulder
• cut into serving pieces
• 150g/5½oz chorizo
• cut into serving pieces
• 1 medium onion
• sliced
• 1 bird's-eye chilli
• seeds removed
• flesh chopped
• 2 garlic cloves
• finely chopped
• 75ml/2¾fl oz white wine
• 400g/14oz tinned tomatoes
• chopped
• 200g/7oz canned butter beans
• rinsed and drained
• 2-3 tbsp chopped fresh parsley
• 1 tbsp clear honey

Directions

• Heat the oil in a large pan over a medium heat
• add the pork pieces and fry for 4-5 minutes
• or until browned on the outside but not completely cooked through
• then remove from the pan and set aside to rest on a warm plate.
• Add the chorizo to the pan the pork was fried in and fry for 3-4 minutes
• or until crisp and golden-brown. Remove from the pan and set aside with the pork.
• Add the onion and chilli to the same pan and fry for 2-3 minutes
• or until softened.
• Add the garlic and the wine and bring the mixture to a simmer. Simmer for 2-3 minutes
• or until the volume of liquid has reduced by a quarter.
• Add the chopped tomatoes and the butter beans
• then return the cooked pork and chorizo to the pan and stir well.
• Bring the mixture to a gentle simmer over a low heat
• cover the pan with a lid and cook for at least 45 minutes
• or until the sauce has thickened and reduced in volume. Add a few tablespoons of water to the simmering mixture now and again
• as necessary
• when the sauce becomes too dry.
• Just before serving
• sprinkle over the parsley and stir in the honey and season
• to taste
• with salt and freshly ground black pepper
• as necessary.
• To serve
• spoon some of the pork stew into the centre of each of six serving plates. Place a portion of garlic bread alongside each serving.