Pork and fennel casserole

1. 1

   Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside.

2. 2

   Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside.

3. 3

   Reduce the heat to medium and fry the onion and fennel for five minutes, or until softened.

4. 4

   Return the pork and chorizo to the pan, then pour over the stock, add the lemon juice and zest, cover and cook slowly on a low heat for two hours, or until the pork is very tender.

5. 5

   Add the chickpeas and olives and cook for a further 15 minutes.

6. 6

   Stir in the parsley and serve with wilted spinach.

1 serving ≈ 363 g

Nutrition values are estimates. - means data is unavailable.