Spanish pork in almond sauce.
Ingredients of Spanish pork in almond sauce
- It’s of meal.
- Prepare 1 kg of shoulder of pork.
- Prepare 8 of garlic cloves, 4 choipped and 4 whole.
- You need 1 slice of fresh bread.
- Prepare 1 of plain flour.
- You need 1 large of onion, chopped.
- It’s 1/2 tsp of pimenton dulce (smoked sweet Spanish paprika).
- It’s 1 large of sprig of thyme.
- You need 2 of bay leaves.
- Prepare 200 ml of white wine.
- Prepare 200 ml of chicken or vegetable stock.
- You need 75 of gm blanched almonds, toasted.
Spanish pork in almond sauce instructions
- Heat 2 tablespoons of the olive oil in a wok or similar large pan. Add the 4 whole garlic cloves and the slice of bread and fry over a medium heat for 2 minutes, turning once, until golden. Lift out and leave to drain and cool..
- Cut pork into quite large chunks. Season well then dust them in the flour. Add another 2 tablespoons of olive oil to the pan and add the chunks of pork to seal and only lightly colour. Remove to a plate and set aside..
- Add the remaining oil to the pan with the onion, chopped garlic, pimenton dulce, thyme and bay leaves and cook gently for 10 minutes until onions are soft and sweet but not browned. Add the wine and stock and bring to the boil, rubbing the base of the pan to release any bits and pieces..
- Return the pork to the pan, lower the heat and season well. Cover and simmer gently for 1.5 hours or until the meat is meltingly tender..
- Spoon about 16 tablespoons of the sauce into a food processor and add the fried bread, fried garlic cloves, almonds and parsley leaves. Blend to a smooth paste (this is called a picada in Spain). Stir the picada back into the pan, taste and adjust for seasoning, cover then cook for a further 5 minutes which will allow the sauce to thicken..
- You could serve the pork and sauce with potatoes or rice..