Pork With Almond Sauce - {Cabezada Con Salsa De Almendras}
By á-170456
Ingredients
- 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
Details
Servings 6
Preparation
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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