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Carne en salsa de almendras or Valencian Pork in Almond Sauce - Part One

I saw this recipe in Rick Steins' Spain and thought it looked amazing,  so I ran off to the market and gathered all of the ingredients.

It's a very basic dish but has some instructions that I've not used before, so I took my time in pulling it together. In the process, I decided to try something bit different and take some step by step pictures. I hope this gives you a better idea of how to bring it all together.


2.5 lbs of Pork Shoulder, cut as shown below

8 cloves of Garlic, 4 whole and 4 chopped
5 Tbsp Olive Oil
1 slice of bread
1 large Onion, finely chopped
2 Bay Leaves
1 tsp Smoked Paprika
1 tsp fresh Thyme leaves
1 cup of White Wine
1 cup of Chicken Stock
3 oz toasted blanched almonds
1 Tbsp fresh Parsley
Sale and Black Pepper

Begin, by slicing your pork into long pieces and removing most of the fat. Then cut them into relatively large pieces.

Now heat up 2 Tbsp of the olive oil in your pan, and then lightly sauté the 4 whole garlic cloves, and then brown the bread on each side.

This will take about 4 minutes in total and then take the whole garlic cloves and bread out of the pan and set aside. You will need this at the end to thicken the dish.

Now add another two tablespoons of the olive oil to the pan and after dusting the pork in the flour, lightly sauté the meat on all sides. Do not brown it, but rather just lightly color it.

Here is how it should look when you are done. Just set the plate aside and continue with the preparation.


tastetickler said…
Sounds great fellow blogger! Must try it!
Charles aka Sid said…
Thank you so much, really enjoyed it.

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