Sherry-braised pork with walnuts

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.

Continue reading Sherry-braised pork with walnuts