2 tbsp neutral oil (vegetable, sunflower or avocado)
2 tbsp Butter
1 large onion, diced
1 tsp kosher salt
4 garlic cloves, roughly chopped
1 tbsp onion powder
2 tbsp dried oregano
1 tbsp dried rosemary
1 tsp chili powder
1 tsp cumin
1 tsp corriander
1 tsp chili flakes
1 bay leaf
200ml white wine
1 L chicken stock
740ml plum tinned tomatoes (1 large can)
6 potatoes, peeled and cut in half (into 3 if they are very large)
2 parsnips, peeled and cut 1 inch pieces
Directions
Pre-heat a large oven safe pot, such as a dutch oven on the stove on medium heat for 3-5 minutes.
Season all sides of your pork with kosher salt
Add 1 Tbsp of oil to your pre heated pot
Turning the heat up slightly add your pork and sear on all four sides, it should be a deep golden brown
Remove pork from the pot and add 2 tbsp of butter and 1 diced onion, cook on low heat for 5 minutes, season with 1 tsp of kosher salt
Add in your garlic, oregano, rosemary, chili powder, cumin, coriander, chili flakes and bay leaf, cook for 2 minutes
Deglaze with white wine, stir and cook out the wine until its nearly all gone
Add Chicken stock and can of tomatoes
Then add potatoes and parsnips
Place in 300F or 150C oven for 3 hours
After the three hours, remove from the oven and let sit for a minimum of 30 minutes to allow the meat to relax and absorb all the juices with the lid on(To make leftovers recipes, remove 600ml of the braising liquid, cool down and put into the fridge for tomorrow)
