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

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Servings: 8


Cost per serving $2.04 view details
  • 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


  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.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 150g
Recipe makes 8 servings
Calories 378  
Calories from Fat 259 69%
Total Fat 29.72g 37%
Saturated Fat 4.55g 18%
Trans Fat 0.0g  
Cholesterol 46mg 15%
Sodium 61mg 3%
Potassium 420mg 12%
Total Carbs 6.29g 2%
Dietary Fiber 2.2g 7%
Sugars 1.71g 1%
Protein 17.94g 29%
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