This is a print preview of "Pork With Almond Sauce (Cabezada Con Salsa De Almendras)" recipe.

Pork With Almond Sauce (Cabezada Con Salsa De Almendras) Recipe
by Global Cookbook

Pork With Almond Sauce (Cabezada Con Salsa De Almendras)
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  Servings: 8

Ingredients

  • 1/2 c. extra virgin olive oil plus
  • 1 Tbsp. extra virgin olive oil divided
  • 5 x garlic cloves - (to 6)
  • 1 x onion diced
  • 1 slc French baguette, 2" thick cut in cubes
  • 1/3 lb blanched whole almonds
  •     Salt to taste
  •     Water if needed
  • 2 lb pork shoulder cut in cubes
  • 1 c. white wine
  • 1/4 tsp freshly-grnd black pepper
  • 1/2 tsp grnd saffron
  •     Flour if needed

Directions

  1. Heat 1 Tbsp. of extra virgin olive oil in a skillet over medium heat. (In Spain, they use a clay flameproof casserole dish instead of a skillet.) Add in the garlic, onion, bread and almonds. Cook till golden, stirring often to avoid burning, about 8 to 10 min. Remove from the skillet.
  2. Place the almond mix in a blender, add in a dash of salt and 1/2 to 1 c. of water, if necessary, to facilitate blending. Blend till smooth. The mix should pour well, but not be too liquid. Set aside.
  3. Heat the remaining 1/2 c. of oil in a skillet over medium-high heat. Add in the pork and cook, stirring, till lightly browned, 6 to 8 min. Add in the wine, 1 tsp. of salt, the pepper and saffron. Bring to a boil and add in the almond mix. Simmer till the meat is tender, 15 to 20 min.
  4. If the sauce seems too thin, mix a tsp. of flour with a tsp. of cool water in a small bowl till smooth and add in to the skillet to thicken the sauce.
  5. This recipe yields 6 to 8 servings.