Pork with cockles in sweet red pepper sauce

Rachel Green combines pork with cockles for a delicious casserole
Pork with cockles in sweet red pepper sauce
  • Rating:
  • Cook Time: 1 hour 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 4 tbsp rapeseed oil
  • 1 kg boneless pork, cut into cubes
  • 1 large onion, peeled and finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tsp sweet paprika
  • 500 ml dry white wine
  • 1 tbsp tomato purée
  • 500 ml chicken stock
  • finely grated zest of 1 lemons
  • 4 bay leaves
  • 3 sprigs thyme
  • 2 handfuls kale, chopped
  • 4 tbsp sweet pepper sauce, see below
  • 1 kg cockles, cleaned and rinsed
  • handful chopped coriander, to serve

For the sweet red pepper sauce

  • 4 large red peppers
  • 1 clove garlic, finely sliced
  • 1 tsp sweet paprika
  • 1 pinches cayenne pepper
  • 3 tbsp rapeseed oil


1. Heat 2 tbsp of rapeseed oil in a large casserole pan and sear the pork over medium heat until browned all over. Brown the pork in batches to not overcrowd the pan, then transfer to a bowl, season and set aside.

2. Add half the onion and half the garlic to the oil and fry gently until soft.

3. Add the paprika and stir well. Add the wine and cook over medium heat until reduced by a third. Add the tomato paste, stock, lemon zest, bay leaves, thyme, salt and pepper.

4. Return the pork and any juices to the pan and bring to the boil. Cover with a tight-fitting lid and simmer until the meat is tender, about 1.5 hours. Check the casserole occasionally and add more stock, if required.

5. When the meat is tender add the kale, a handful at a time, stirring until each handful wilts. Stir in the sweet red pepper sauce (see below) and a generous amount of black pepper.

6. Meanwhile, heat the remaining rapeseed oil in a saucepan and fry the remaining onion and garlic, until very pale brown, stirring all the time. Add the cockles, turn up the heat to high, cover and steam, shaking the pot occasionally until the shells have opened, about 3-4 minutes. Do not overcook as the cockles will toughen. Discard any cockles that dont open.

7. Transfer the entire contents of the cockle pan to the pork stew, stirring gently to mix into the pork casserole, being careful not to knock the cockles from their shells. Cook gently for a further minute and adjust the seasoning.

8. Serve the stew in shallow soup bowls, drizzle each with rapeseed oil and sprinkle with chopped coriander. Serve with garlic toasts.

For the sweet red pepper sauce
1. Preheat the oven to 200C/gas mark 6.

2. Roast the peppers in the oven, turning occasionally until the skins are blackened in spots and the peppers are tender. Remove from the oven and place in a bowl, wrap with cling film and allow the peppers to steam and cool.

3. Peel and discard the skins and seeds from the peppers. Place the peppers in a food processor with the remaining ingredients and season. Blend to a smooth puree.

4. Refrigerate until ready to use. The sauce is best prepared a day before using.

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