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Pork chops with tamarind salsa, grilled leeks and white beans
Fruit and vegetables
6 small
leeks
, trimmed and cut into quarters
1 large
onion
, finely chopped
2
fennel
bulbs, finely chopped
2 large
garlic
cloves, finely chopped
8–10 fresh
thyme
sprigs, leaves picked
squeeze
lemon juice
, to serve
1 large
onion
, chopped
2
celery
sticks, chopped
2–3
garlic
cloves
squeeze
lemon juice
or dash vinegar (optional), to serve
1 tbsp chopped fresh
thyme
leaves
1
lemon
, zest only
large handful fresh flatleaf
parsley
, chopped
1
lemon
, zest only
Tins, packets and jars
600g/1lb 5oz jar cannellini
beans
3 tbsp
tamarind
paste or purée
Cooking ingredients
3 tbsp
olive oil
, plus extra for drizzling
large pinch
saffron
salt and freshly ground
black pepper
1 tbsp
olive oil
6 tsp
chipotle
en adobo, to taste
salt and freshly ground
black pepper
2 tsp
allspice
berries
2 tsp
fennel seeds
4–5
cloves
1 tsp light
vegetable oil
salt and freshly ground
black pepper
1 tbsp olive
oil
120g/4¼oz day-old
breadcrumbs
Drinks
2 tbsp dry Manzanilla or fino
sherry
Dairy, eggs and chilled
knob
butter
Meat, fish and poultry
150g/5½oz
pancetta
, chopped (optional)
2–3
pork chops
Other
200ml/7fl oz
white wine
2 tbsp good-quality
cider vinegar
Back to recipe
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