Ingredients

Steps

• Heat 30ml oil in a large frying pan and fry the pork cubes until golden-brown.
• Remove the pork, add the chorizo chunks, and fry until the edges are crisp.
• Set the chorizo aside, reduce heat, and fry sliced onion and fennel for five minutes.
• Return meats to the pan, add stock, lemon juice, and zest.
• Cover and cook on low heat for two hours until pork is tender.
• Add chickpeas and olives and cook for another 15 minutes.
• Stir in parsley and serve with wilted spinach.