Solomillo de cerdo encebollado Fillet of pork in an onion sauce thickened with almonds.

Ingredients

• 790g/ 1 ¾ lb pork fillet, preferably ibérico, in a piece
• salt and pepper
• 4 tablespoons lard
• 2 onions, quite finely chopped
• 6 cloves garlic
• ¼ teaspoon dried thyme or a sprig or two of fresh
• nutmeg to taste
• 2 tablespoons wine vinegar
• oil
• 2 dozen almonds, blanched and peeled
• 1 good pinch saffron

Method

Trim the pork fillet carefully of all fat or it will buckle while it cooks. Season with salt and pepper.

Heat the lard in a large cazuela or similar, and brown the fillet all over.

Reduce the heat and add the chopped onions and 4 crushed cloves of garlic. Let them soften around the meat.

Sprinkle in the thyme and a good grating of fresh nutmeg. Stir in the vinegar and enough water (or white wine) to half-cover the meat. Cover and leave to simmer gently for 30 minutes.

Check the seasoning. While the meat is cooking, heat a little oil in a frying pan and fry the almonds and two whole cloves of garlic until brown. Drain them and pound them to a paste in a mortar with the saffron. Add the paste to thicken.

Comments

Great list of ingredients but the end result was a little below expectations. Worth another try.