Name: Samp and Beans with Braised Pork and Romesco Sauce
Cook time: 3 h
Total time: 3 h
Yield: Makes 1½ cups
Ingredients: ½ tsp cayenne pepper; 1 sprig thyme, destemmed; ½ cup extra virgin olive oil; olive oil, enough to cover the base of a pot; 1 tsp cayenne pepper; 1 cup (smoked, if possible) bacon, cubed; 400 g mix of samp and beans; pea shoots (or chives, finely chopped), to garnish; Salt, to season; sherry vinegar, to season; 2 Tblsp sherry vinegar; 200 g pork shoulder, rind removed, cubed; 1 Tblsp Worcestershire™ sauce; 1 tsp smoked paprika; 1 onion, roughly chopped; ½ cup dark molasses or maple syrup; 4 garlic cloves, peeled, chopped; ¼ cup tomato sauce; 1 tsp white pepper, plus more to season; 2 Tblsp chopped flat leaf parsley; ¼ cup tomato puree; 3 Tblsp mustard powder; ½ cup slivered almonds, toasted; 1 garlic clove, smashed; 1 large roasted bell pepper from a jar; fine sea salt and freshly ground black pepper

Preparation info

Makes
1½ cups

Difficulty
Medium
Ready in
3 hr

Appears in

Meat Manifesto

By Andy Fenner

Published 2017

About

This recipe creates a rich, deep sauce that acts as a flavouring agent to the samp and beans, which are stars in their own right. With the Romesco sauce, you’re sort-of adding complexity to a sauce that was pretty complex to begin with, so go easy with it. I find pea shoots the perfect way to cut through all of the fattiness. As an aside, this sauce is great with any grilled meat.