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Easiest Way to Make Tasty Spanish pork in almond sauce

Spanish pork in almond sauce.

Spanish pork in almond sauce You can have Spanish pork in almond sauce using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Spanish pork in almond sauce

  1. Prepare of meal.
  2. It’s of shoulder of pork.
  3. It’s of garlic cloves, 4 choipped and 4 whole.
  4. You need of fresh bread.
  5. Prepare of plain flour.
  6. Prepare of onion, chopped.
  7. You need of pimenton dulce (smoked sweet Spanish paprika).
  8. You need of sprig of thyme.
  9. It’s of bay leaves.
  10. It’s of white wine.
  11. You need of chicken or vegetable stock.
  12. You need of gm blanched almonds, toasted.

Spanish pork in almond sauce step by step

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. 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..
  6. You could serve the pork and sauce with potatoes or rice..
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