I made this recipe up inspired to try a variation on my usual Pork in Honey recipe that I regularly cook for our holiday guests. To be fair I have no idea if it is even remotely Portuguese, having never been there or knowing eaten typical Portuguese food, but somehow it felt like the right Country to attribute the recipe to. On reflection I think it may be a Mediterranean base fused with a Chinese influence; a sort of East meets West but not such a catchy heading!
Simple, healthy and tasty
This is my motto with all cooking, though for a treat dish the healthy is often dropped! Not so for this one, it ticks all the boxes, in fact I would even go as far as to say it would work well as a dinner party dish as well as a family meal.
450g pork leg or shoulder cut into chunks
175g good quality pork sausages each cut into 3 or 4 pieces
2 large onions roughly chopped
2 cloves garlic crushed
250g Red and Yellow peppers sliced
2 tablespoons plain flour
2 chicken stock cubes
1 small glass white or rose wine
2 tablespoons paprika powder
1 teaspoon chilli sauce
1 tablespoon of soy sauce
1 tablespoon honey
I tablespoon mango chutney
170g drained sliced peaches chopped into chunks
Salt and Pepper to taste
In a large casserole pot brown the pork and sausages in a tablespoon of olive oil.
Fry the onion and garlic in a tablespoon of olive oil till just soft then add the peppers and cook tossing over a medium heat for 2 minutes.
When the meat is sealed sprinkle in 2 tablespoons of flour and toss gently for one minute to absorb any juices and coat the meat.
Add all the other ingredients except the peaches and stir. Finally add the peppers and onions and peaches and transfer to a moderate oven for about 1.5 – 2 hours. If you have a slow cooker I think this would be perfect cooked in there.
Serving and freezing
For our freezer meals at Coombe Mill I top the casserole with saute potatoes which then crisp up beautifully on defrosting and reheating in the oven.
As our family meal I opted for egg noodles and salad which gave it a lovely summer feel now the sun is shining. Having made it in advance it was quick to heat up while the noodles cooked following an after school surf lesson at the beach for the children.
If I were making this for a dinner party I think I would swap some of the sausage for chorizo and serve with fresh noodles or linguini and baby corn.
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“Tales from the farmers wife” shares the funny and interesting happenings on our lovely holiday farm with Farmer Nick and our 6 children. A behind the scenes look on balancing family, farming, the holiday business and cooking for all.
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