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Pork With Almond Sauce - {Cabezada Con Salsa De Almendras}


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  • 1/2 cup olive oil plus
  • 1 tablespoon olive oil divided
  • 5 garlic cloves - (to 6)
  • 1 onion diced
  • 1 slice French baguette, 2" thick cut in cubes
  • 1/3 pound blanched whole almonds
  • Salt to taste
  • Water if needed
  • 2 pounds pork shoulder cut in cubes
  • 1 cup white wine
  • 1/4 teaspoon freshly-ground black pepper
  • 1/2 teaspoon ground saffron
  • Flour if needed


Servings 6


Step 1

Heat 1 tablespoon of olive oil in a skillet over medium heat. (In Spain, they use a clay flameproof casserole dish instead of a skillet.) Add the garlic, onion, bread and almonds. Cook until golden brown, stirring often to avoid burning, about 8 to 10 minutes. Remove from the skillet.

Place the almond mixture in a blender, add a dash of salt and 1/2 to 1 cup of water, if necessary, to facilitate blending. Blend until smooth. The mixture should pour well, but not be too liquid. Set aside.

Heat the remaining 1/2 cup of oil in a skillet over medium-high heat. Add the pork and cook, stirring, until lightly browned, 6 to 8 minutes. Add the wine, 1 teaspoon of salt, the pepper and saffron. Bring to a boil and add the almond mixture. Simmer until the meat is tender, 15 to 20 minutes.

If the sauce seems too thin, mix a teaspoon of flour with a teaspoon of cold water in a small bowl until smooth and add to the skillet to thicken the sauce.

This recipe yields 6 to 8 servings.

Each of 8 servings: 587 calories; 423 mg sodium; 61 mg cholesterol; 35 grams fat; 6 grams saturated fat; 35 grams carbohydrates; 32 grams protein; 3.85 grams fiber.

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