Pork in pepper sauce: a classic of Spanish celebrations
We are just half way into June and you can spot it by how strong the heat is becoming every day. Weather apart, it has been a good weekend overall:England won against Croatia its Euro 2020 opening game and I am off work this week. I suppose I should not complain, should I? Let’s see if Spain does the honourable thing today and beats Sweden.
You may remember the pork recipe I recently posted. What I did not mention that day is that we purchased two fillets and one went to the freezer for another occasion. So it arrived yesterday, and I cooked another Spanish classic: Pork in pepper sauce. This traditional southern dish is strongly associated with celebrations such christenings and first communions. These events (and in particular the latter) usually take place in summer at my parents birthplaces and there was a time during the early 2000s when I attended to one every year-including my own. We would kick off with a massive selection of tapas like jamon, cheese, olives, seafood, local partridge foie or artisan crisps. Later on, the waiter would come over and ask you the magic question for the main: Fish or meat? Choices were swordfish steak with chips or this pork dish I am telling you about.
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Again, I have followed the original recipe of Cocina con Carmen for cooking this. I hope you enjoy it.
INGREDIENTS (SERVES 4)
Pork fillet (500 g)
Medium onion (2)
Garlic cloves (4)
White wine (60 ml)
Half of chicken stock cube
DIRECTIONS FOR COOKING
Remove the fat layers from the fillet and cut it in medallions as wide as one finger. In a skillet, heat up a generous amount of olive oil. Sear the meat both sides at high heat with a pinch of salt and pepper. Once golden brown, remove and set aside for later.
2. Reduce the heat to medium-low and add more oil in a generous amount. Peel the garlic cloves, chop the onion and simmer for about 10 minutes.
3. When the onion becomes translucent, add the white wine and evaporate the alcohol at high heat. Then, add the stock cube, half to one teaspoon of ground black pepper (as your convenience) and another pinch of salt. Mix all together for about one minute.
4. Transfer all the skillet content to a beaker and grind it using a hand blender. Taste it and add more pepper and salt if necessary. Should the sauce is too thick, gradually add water and blend until you achieve your desired texture.
5. Tip the sauce back in the skillet and sink the medallions into it. Cook at low heat for about 10 minutes. Serve in a plate with roasted potatoes or your preferred side. Decorate with a few pepper corns.