You start the first stew recipe after the clocks go back with something gushing about earthy flavours and warmth and the nights drawing in, right? I’m not sure – it’s been a while. Anyway, this is a one of those.
It’s an off-the-cuff pork stew that was really more about the desire to drop a whole bottle of sherry over some gooey pork belly than any especial chunky-knitwear tweeness.
I’d argue it succeeds. The nutty-sweet sherry comes together with the actual nuts and fruit sweetness of the dates, and the fat and rind of the pork go beautifully sticky in the long braise.
I only made this the once, so the quantities are a bit seat of the pants, but you’ll get the overall idea.