Peas with belly pork and chorizo sausage.
I could present this dish as a meat-free garnish, to be served along roasts and other meats. Or even as a vegetarian dish on it’s own. I chose instead of making it my own, peas with belly pork and chorizo, although as the ingredients list says it can be made with a variety of cuts and sausages.
Even with chicken. Also, instead of thyme, people could prefer dill, could omit the garlic or the tomato passata (and the sugar at the same time).
It is made in many ways, but this way (more or less) is the way I make it, and it never failed to deliver in taste.
- 500g frozen peas
- 400g diced belly pork, shoulder, leg
- 100g chorizo or smoked sausages (optional)
- 100ml tomato passata
- 1 onion (red or white)
- 2 cloves of garlic (optional)
- 50ml oil
- 1 spoon sweet paprika (or smoked)
- 1 spoon flour
- 1 teaspoon sugar
- salt, black pepper & thyme
Finely dice the onion and the garlic (if used). Slice the sausage and cut the belly pork into 1 inch pieces, or cubes. Dust the meat pieces (not the sausage) in flour and shake off the excess.
Heat well the oil in a heavy bottomed (cast iron is the best) pan or pot. On a high heat, fry the meat pieces for a few minutes (don’t move them around too much, let them get brown on one side first) on all sides until nicely brown.
Now add the sausage, the chopped onion and garlic to the pan and fry for 5 minutes until softened.
Drop in the tomato passata, the sugar (to taste here really), the paprika, and just enough water to cover the meat. Bring to a boil and simmer gently until the meat is tender. Season with salt and pepper, add dried (or fresh) thyme or dill.
The sauce should thicken gradually. Add the peas and cook for further 10 minutes until just about cocked.
If the sauce is too thick, loosen with a drop of water, if too thin, thicken with a mixture of flour (cornflour is best, 1 teaspoon to 50ml of water) and water.
Serve with pickles (cucumber pickles work well) and fresh bread to mop up the sauce.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.