This is another recipe from Rick Stein’s fantastic Spain book. It is a book I keep coming back to (and reading on the train home from work) over and over again. It is visually beautiful with fantastic recipes and local stories. It also makes me feel spectacularly inadequate due to my inability to clean and dismember a squid (and lets be honest,my unwillingness to try anything that involves having to engage with the eyes of something I will eat). I made this last Summer, but am only posting it now as I did not get very good photos. I made it for a friend who had just returned from eight months living in Cambodia and was distracted by her stories, and my jealousy. It is a rich, tasty dish which allowed me to completely overlook my usual apathy to pork. I served it with lemon roasted potatoes and a warm beetroot salad. Serves 4
- 1kg diced pork( preferably shoulder)
- 1 slice of crusty bread
- 1 spanish onion
- 8 cloves of garlic
- 75g toasted almonds
- 1 tablespoon mix of chopped parsley and lemon thyme
- 1 teaspoon smoked paprika
- 200ml white wine
- 200ml chicken, veal or vegetable stock
- 2 bay leaves
- olive oil
- 1tbs plain flour
- Heat 2 tbs oil in a large deep pan.
- add 4 whole cloves of garlic and the slice of bread and toast until golden and crisp on both sides.
- Remove from the heat.
- Season the diced pork and toss in the flour.
- Add some more oil to the pan over medium high heat and fry the pork until lightly coloured on all sides.
- Remove with a slotted spoon and leave to one side.
- Add the onion, some thyme, bay leaves and paprika and cook gently for ten minutes or so until the onion is soft, adding 4 cloves of chopped garlic for the last two minutes.
- Add the wine and stock.
- Bring to the boil and scrape the pan to deglaze a bit.
- Add the pork, and lower the heat so the liquid is gently simmering.
- Cover and cook for 1.5 hours.
- Remove most of the sauce from the pan and blend with the almonds, bread, and fried garlic cloves to get a paste.
- Add the paste back to the pan and cook for 5 or so minutes until you have a thick coating sauce.
- Add the remaining parsley and thyme, season and serve.