PORK IN ALMOND SAUCE
Ingredients
75ml olive oil
8 garlic cloves 4 chopped, 4 peeled and whole
15g slice crustless white bread
1.2kg rindless shoulder of pork, the best quality you can buy
Plain flour for dusting
1 large onion, finely chopped
2.5ml pimenton dulce smoked sweet Spanish Paprika
Thyme leaves from a large sprig
2 bay leaves, fresh or dried
200ml dry white wine
200ml chicken stock
75g toasted blanched almonds
Salt and freshly ground pepper
15ml flat-leaf parsley, chopped
Serves: 4 generous helpings
Source: Rick Stein's Spain
Method
Cut the pork into largish pieces, something like 2.5cm chunks, keep chilled until needed
Heat 30ml olive oil in a large deep frying pan or stove top casserole large enough to hold the meat.
Add the 4 whole garlic and slice of bread, fry over a medium heat for 2 minutes, turning once, until golden brown. Remove from pan and reserve.
Add another 30ml olive oil to the hot pan
Season and dust pork with a little flour, then add to pan
Fry briefly in the hot pan, colour lightly and remove to a plate.
Add the remaining oil, then fry onions, chopped garlic, pimenton, thyme, bayleaves and cook gently for about 10 minutes until the onions are soft but not browned.
Add the wine, stock and bring to boil, return the pork to the pan, lower the heat and season
Simmer gently for 1.5-2hrs or until the meat is very tender.
Once the meat is ready
Spoon or pour about 200ml of sauce from the pan into a blender or food processor.
Add the fried bread, fried whole garlic cloves, almonds, blend to a smooth paste, will take about 5 minutes to get a good paste.
Stir this into the pan, adjust the seasoning, cover and cook for at least 5 minutes until the sauce has thickened.
Garnish with parsley.
Serve with rice or potatoes.
