Pork Shoulder Chop, Roast Shallots And Romesco Sauce Recipe

Ingredients

• 800g Pork Shoulder Chop
• 2 large red peppers
• 1 ripe tomato, halved
• 1 tbsp almonds, toasted
• 1 tbsp hazelnuts, toasted
• 1 dried Ñoras pepper, rehydrated in boiling water; scrape flesh from the skin once rehydrated
• 3 tbsp breadcrumbs, toasted in extra virgin olive oil
• 1 tsp sweet smoked paprika
• 1 tsp hot smoked paprika
• 1 small clove of garlic, finely grated
• sherry vinegar
• extra virgin olive oil
• 6 banana shallots, peeled and halved lengthways (or calçots if available)
• Oloroso sherry
• 4 sprigs of fresh thyme