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Carne en salsa de almendras or Valencian Pork in Almond Sauce, Part Two

Now add the last tablespoon on oil to the pan and add the onions, bay leaves, smoke paprika and thyme and gently sauté them until the onions are translucent. This is how they should look when they are done.


Now add in your wine and stock and bring to a boil and then add in you pork.  Here is how it will look just before you put on the cover to finish cooking. Cover and cook on a gently simmer for 1 1/2 hours or longer until the pork is soft and tender.


When the dish is almost done, take 1 cup of the sauce along with your fried bread, whole garlic cloves, parsley and toasted almonds and puree them (this is called a picada) and then add the picada into the dish and then cook for another 5 to 10 minute uncovered until the sauce thickens.

When finished, serve with roasted potatoes, or a side of rice. A spanish style rice would be lovely.



Wine Suggestion: I would serve this with a crisp Albarino from Spain.

Comments

Snigdha said…
This looks great! I like Rick Stein a lot. His recipes are really effective, he loves travel. He's a dreamer, romantic and a bit of an old hippy. What's not to like?

Well done on the helpful commentary and step by step pictures!
It really did turn out well. However, since I used such a lean pork, I did find it needed a bit longer cooking than Rick recommended. Really unique dish. Thanks!

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