Cerdo cocinado a fuego lento con jud%c3%adas blancas y jerez

Ingredientes

• 1 1/2 tbsp olive oil
• 500 g diced pork shoulder
• sea salt and freshly cracked black pepper
• 2 white onions
• 150 ml dry sherry
• 350 ml good quality chicken stock
• 4 fresh thyme sprigs
• 560 g jar Queen butter beans, drained and rinsed

Preparación

1. 1

   Heat the oil in the bottom of a large, lidded casserole dish set over a medium high heat. Season the pork all over and brown in batches, setting the cooked pieces aside.

2. 2

   Reduce the heat to medium low, and pre-heat the oven to 160C. Peel and thickly slice the onions before adding them to the casserole dish with a generous pinch of salt. Cook for 8-10 minutes until soft and starting to get a good amount of colour around the edges.

3. 3

   Return the pork and any resting juices, followed by the sherry. Allow it to bubble away a little while you use the wooden spoon to scrape any browned bits off the bottom of the pot.

4. 4

   Add the stock, the thyme and a little more salt and pepper before putting on the lid and transferring to the oven for 1 hour 30 minutes.

5. 5

   Fish out the thyme sprigs, and stir in the butter beans before cooking for a further 30 minutes. Check the reduced sauce to see if you’d like to add any more salt and pepper before serving.