Slow Cooked Pork with Mushrooms, Fino and Rosemary


  • A kilo of wild mushrooms e.g. hen of the woods, porcini, and girolle.

  • 6tblsp olive oil.

  • 1.5kg belly of pork.

  • 2 chopped garlic cloves.

  • 1 tsp finely chopped rosemary.

  • 200ml fino sherry.

  • 200ml water.

  • Seasoning.


  1. Wipe the mushrooms and slice roughly.

  2. Heat a frying pan over a medium heat and add half the oil.

  3. Cook the mushrooms in this for 10 minutes.

  4. Season and drain off the excess oil.

  5. Heat the remaining oil over a high heat in a heavy pan and add the ribs/belly.

  6. Seal and set aside.

  7. Lower the heat and fry the rosemary and garlic till the garlic turns brown.

  8. Then add the sherry and water and put the ribs back in.

  9. Cover with baking paper and simmer for 2-3 hours until very well done.

  10. Stir in the mushrooms just before the end.

The pork will nearly be falling off the bone in this rich autumnal dish.

Adapted from “Moro, The Cookbook” by Silvy.