Pork With Almond Sauce (Cabezada con Salsa de Almendras)

Time 45 minutes
Yields Serves 6 to 8
Pork With Almond Sauce (Cabezada con Salsa de Almendras)

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic, onion, bread and almonds. Cook until golden brown, stirring often to avoid burning, about 8 to 10 minutes. Remove from the skillet.


Place the almond mixture in a blender, add a dash of salt and 1/2 to 1 cup of water, if necessary, to facilitate blending. Blend until smooth. The mixture should pour well, but not be too liquid. Set aside.


Heat the remaining 1/2 cup of oil in a skillet over medium-high heat. Add the pork and cook, stirring, until lightly browned, 6 to 8 minutes. Add the wine, 1 teaspoon of salt, the pepper and saffron. Bring to a boil and add the almond mixture. Simmer until the meat is tender, 15 to 20 minutes.


If the sauce seems too thin, mix a teaspoon of flour with a teaspoon of cold water in a small bowl until smooth and add to the skillet to thicken the sauce.

My friend Pastora Ruano may make a delicious asadura or callos, but I prefer a more “common” cut of meat. Another one of her specialties is this delicious dish, typical of her village, Colomera (near Granada, southeast Spain) that is known for its almond trees. In Spain, they use a clay flameproof casserole dish instead of a skillet.

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