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

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

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  • Prep Time


  • Total Time


  • Servings



  • ½

    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

  • pound blanched whole almonds

  • Salt to taste

  • Water if needed

  • 2

    pounds pork shoulder cut in cubes

  • 1

    cup white wine

  • ¼

    teaspoon freshly-ground black pepper

  • ½

    teaspoon ground saffron

  • Flour if needed


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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