Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, spanish pork in almond sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Rick Stein explores the edible delicacies and delights found in Spain's diverse regions. As you guys know, I love seafood, and I have an array of seafood recipes here on Spain on a Fork. However, this Spanish Cod with Almond Picada. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps.

Spanish pork in almond sauce is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Spanish pork in almond sauce is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have spanish pork in almond sauce using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Spanish pork in almond sauce:

1. Get meal
2. Take 1 kg shoulder of pork
3. Make ready 8 garlic cloves, 4 choipped and 4 whole
4. Take 1 slice fresh bread
5. Prepare 1 plain flour
6. Get 1 large onion, chopped
7. Take 1/2 tsp pimenton dulce (smoked sweet Spanish paprika)
8. Get 1 large sprig of thyme
9. Get 2 bay leaves
10. Make ready 200 ml white wine
11. Make ready 200 ml chicken or vegetable stock
12. Prepare 75 gm blanched almonds, toasted

Romaine and arugula, roasted bell peppers, slivered almonds, scallions, dried cherries, halved Slow-simmered chicken, potatoes, peas, carrots, celery and onions in a creamy sauce topped with a flaky pastry crust. Pork Tenderloin Sofrito with an Almond-Plantain Barbecue Sauce and Grilled YucaPork. Sliced almonds add a delectable, almost-like-fried-chicken crunch to the breading for these tender pieces of pork. We slice the pork thinly to keep the cooking time quick.

Instructions to make Spanish pork in almond sauce:

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.

Sliced almonds add a delectable, almost-like-fried-chicken crunch to the breading for these tender pieces of pork. We slice the pork thinly to keep the cooking time quick. The resulting pork "fingers" are great dipped in this surprisingly simple, delicious honey, soy and mustard sauce. Remove the pork belly from the brine and rinse it under tap water. How to Make a Pan Sauce.

So that’s going to wrap it up with this exceptional food spanish pork in almond sauce recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!