Spanish Pork With White Wine Recipes

PORK SCALLOPPINI WITH GREEN OLIVES, TOMATO AND WHITE WINE

Steps:

• Lay the pork in a single layer on a plate and sprinkle one side with the half of the flour, turn the pork over and repeat with the remaining flour.
• Heat the olive oil in a heavy skillet over high heat.
• When the oil is very hot and just begins to smoke, add the pork very carefully.
• Cook the pork on one side until in begins to caramelize then turn it over.
• Sprinkle the garlic, shallots and rosemary around the pork in the pan and sauté for an additional minute.
• Add the salt, pepper, green olives, tomatoes and white wine; Bring the liquid to a boil, then lower it to a simmer.
• Cook the pork for approximately 5 minutes, or until the liquid has reduced by half and thickened slightly.

LOMO ADOBADO (SPANISH MARINATED PORK LOIN)

Steps:

• Cut pork into 1cm slices and add to a glass bowl
• Add minced garlic, olive oil, paprika, oregeno, salt and white wine to pork and mix through so all the pork is covered in marinade.
• Refrigerate for 1 hour minimum. (Best over night)
• To cook add olive oil to pan on a medium heat Fry until cooked through (around 10 minutes). Cooking in 2 batches might be necessary if using a smaller pan.
• Serve with fresh bread or rice and vegetables.

SLOW-COOKED PORK WITH DIJON MUSTARD AND WHITE WINE SAUCE

Steps:

• Heat the oil in a casserole dish or heavy-based saucepan. Add in the pork and fry, stirring, until golden brown.
• Remove the pork and place in a colander to drain.
• Add the carrot, onion, leek, celeriac and garlic to the casserole dish and fry gently, stirring often, for 5 minutes.
• Transfer the fried vegetables to the colander with the pork.
• Pour the white wine into the casserole dish, bring to the boil and cook briskly for 1 minute.
• Return the pork and vegetables to the casserole dish and add in the stock, which should just cover the pork and vegetables.
• Add in the mustard, thyme, bay leaf and cloves and stir to blend in the mustard. Season with a little salt and freshly ground pepper.
• Bring to the boil, reduce the heat and simmer for 1 to 1 and a half hours until the pork is tender.
• Drain the pork and vegetables, reserving the gravy.
• Strain the gravy into a clean saucepan and bring to the boil. Cook briskly until reduced to a sauce consistency. Blend with a hand blender until smooth.
• Separate the pork out, discarding the vegetables and herbs. Add the pork to the blended sauce and gently heat through.
• Check the seasoning adding in 2 more teaspoons of mustard if you wish to make the flavour stronger.
• Gently heat through and serve with mashed potato.