by kohlercreated
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kohlercreated's Notes:
Expand1/2 cup plus 1 tablespoon of olive oil Ask a question about this ingredient
5 cloves of garlic, minced Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
1 yellow onion, diced Ask a question about this ingredient
1 large tomato Ask a question about this ingredient
1/3 pound pound blanched whole almonds Ask a question about this ingredient
salt Ask a question about this ingredient
water, if needed Ask a question about this ingredient
2 pounds pork shoulder or steak, cut into cubes Ask a question about this ingredient
1 cup cup white wine Ask a question about this ingredient
1/4 teaspoon ground white pepper Ask a question about this ingredient
2 teaspoons paprika Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Place almonds in a frying pan with olive oil. Fry for some time until the almonds are nice and brown. Add the peeled garlic and fry for an additional minute or two.
Ask a question about this stepRemove almonds and garlic from the pan and set aside on a plate, leaving oil in the pan.
Ask a question about this stepCut the pork into large cubes, salt and pepper it and fry from all sides so the meat gets a nice color.
Ask a question about this stepAdd the tomato, the peeled and quartered onion, bay leaves, paprika, white pepper and the wine. Cover and let it all cook on low heat for 30 minutes.
Ask a question about this stepTake the onion and the tomato out of the pan and place in a food processor. Add the almonds and the garlic and add some of the cooking liquid from the pan (around 1/2 cup). Puree the ingredients until you have a really fine sauce. Return the sauce to the pan with the pork and let it simmer uncovered for an additional 30 minutes. Season with additional salt and pepper if desired.
Ask a question about this step
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
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Can pork chops be subsituted for this reciepe?