A few sprigs of fresh oregano or marjoram, leaves picked
Sea salt and freshly ground black pepper
A small handful of raisins
Good quality dry sherry
Spanish extra virgin olive oil
4 large, thick pork chops (approximately 350g each), bone in, the best quality meat you can afford
Trimmed fat from a few slices of pata negra, and some pata negra offcuts (or 2 rashers smoked streaky bacon, roughly chopped, or pancetta)
Olive oil
1 red onion, peeled and finely chopped
1 large red pepper, deseeded and roughly chopped
A few sprigs of fresh rosemary, leaves picked
A few fresh bay leaves
1 x 540g jar of white beans or butter beans, drained
400g Swiss chard, stalks trimmed, or spinach leaves