Spanish Style Pork and Olive Braise

The warmth of these Spanish ingredients and heated oven helps to warm these cool days. Here a Romesco sauce originating from the Catalonia region of Spain is added to marinated pork then browned and deglazed with a hearty red wine. Then all is braised to allow the flavors to marry and the pork to become tender. Top it all off with Spanish green stuffed olives and sherry vinegar. Such a tasty warm dish that only becomes better reheated the next day!

 4 servings

INGREDIENTS:

1 ½ pound pork, cut into 2-inch cubes

1 teaspoon kosher salt

¼ teaspoon fresh ground black pepper

4 large garlic cloves, minced

1 orange, zest, and juice

1 tablespoon fresh rosemary, minced

½ teaspoon ground coriander

⅛ teaspoon red pepper flakes

2 tablespoons blanched almonds, toasted

2 tablespoons blanched hazelnuts, toasted

1 (9.9 ounces) can roasted piquillo peppers, drained, pat dry

1 (14.5 ounces) can diced tomatoes, drained

1 tablespoon ground guajillo chile

1 ½ teaspoon pimentón dulce (smoked paprika)

4 tablespoons extra virgin olive oil, divided

1 cup hearty dry red wine

½ cup pimento-stuffed green olives

sea salt to taste

1 tablespoon sherry vinegar

2 tablespoons flat-leaf parsley, chopped

DIRECTIONS:

1.     Toss the pork, salt, black pepper, garlic, orange zest and juice, rosemary, coriander, and red pepper flakes in a large mixing bowl. Refrigerate while preparing the remaining ingredients.

2.     Pulse the almonds and hazelnuts in a food processor until crumb-like but not as much to make them butter-like.

3.     Add the peppers and tomatoes to the nuts and pulse until slightly chunky but smooth in the food processor. Add the ground guajillo and pimentón to the nut, pepper, and tomato mixture. Mix well. This sauce will have a rough texture. Set aside.

4.     Preheat oven to 350°F.

5.     Heat the two tablespoons of olive oil in a non-reactive Dutch oven or braise over medium-high heat. Brown the seasoned pork cubes in a single layer (do two batches). Brown about two minutes per side, then transfer to a plate. Add the remaining olive oil and brown the second batch. Add the plated pork back to the braiser and deglaze with the red wine. Add the reserved sauce and bring to a boil, reduce the heat, cover with a lid, and place in the oven.

6.     After an hour stir in the olives. If dry add a small amount of filtered water. Continue to braise for another half an hour.

7.     Remove from the oven. Stir in the sherry vinegar. Taste, Think, Transform with salt and/or vinegar.

8.     Serve in a bowl or on a bed of fluffy long-grain rice. Top with chopped parsley.

Spanish Style Pork and Olive Braise

Spanish Style Pork and Olive Braise
Yield: 4 servings
Author:
Prep time: 30 MinCook time: 2 HourTotal time: 2 H & 30 M
The warmth of these Spanish ingredients and heated oven helps to warm these cool days. Here a Romesco sauce originating from the Catalonia region of Spain is added to marinated pork then browned and deglazed with a hearty red wine. Then all is braised to allow the flavors to marry and the pork to become tender. Top it all off with Spanish green stuffed olives and sherry vinegar. Such a tasty warm dish that only becomes better reheated the next day!

Ingredients

  • 1 ½ pound pork, cut into 2-inch cubes
  • 1 teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • 4 large garlic cloves, minced
  • 1 orange, zest, and juice
  • 1 tablespoon fresh rosemary, minced
  • ½ teaspoon ground coriander
  • ⅛ teaspoon red pepper flakes
  • 2 tablespoons blanched almonds, toasted
  • 2 tablespoons blanched hazelnuts, toasted
  • 1 (9.9 ounces) can roasted piquillo peppers, drained, pat dry
  • 1 (14.5 ounces) can diced tomatoes, drained
  • 1 tablespoon ground guajillo chile
  • 1 ½ teaspoon pimentón dulce (smoked paprika)
  • 4 tablespoons extra virgin olive oil, divided
  • 1 cup hearty dry red wine
  • ½ cup pimento-stuffed green olives
  • sea salt to taste
  • 1 tablespoon sherry vinegar
  • 2 tablespoons flat-leaf parsley, chopped

Instructions

  1. Toss the pork, salt, black pepper, garlic, orange zest and juice, rosemary, coriander, and red pepper flakes in a large mixing bowl. Refrigerate while preparing the remaining ingredients.
  2. Pulse the almonds and hazelnuts in a food processor until crumb-like but not as much to make them butter-like.
  3. Add the peppers and tomatoes to the nuts and pulse until slightly chunky but smooth in the food processor. Add the ground guajillo and pimentón to the nut, pepper, and tomato mixture. Mix well. This sauce will have a rough texture. Set aside.
  4. Preheat oven to 350°F.
  5. Heat the two tablespoons of olive oil in a non-reactive Dutch oven or braise over medium-high heat. Brown the seasoned pork cubes in a single layer (do two batches). Brown about two minutes per side, then transfer to a plate. Add the remaining olive oil and brown the second batch. Add the plated pork back to the braiser and deglaze with the red wine. Add the reserved sauce and bring to a boil, reduce the heat, cover with a lid, and place in the oven.
  6. After an hour stir in the olives. If dry add a small amount of filtered water. Continue to braise for another half an hour.
  7. Remove from the oven. Stir in the sherry vinegar. Taste, Think, Transform with salt and/or vinegar.
  8. Serve in a bowl or on a bed of fluffy long-grain rice. Top with chopped parsley.

Nutrition Facts

Calories

683.66

Fat (grams)

42.23

Sat. Fat (grams)

10.60

Carbs (grams)

16.52

Fiber (grams)

2.65

Net carbs

13.87

Sugar (grams)

10.08

Protein (grams)

47.47

Sodium (milligrams)

684.86

Cholesterol (grams)

149.69

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Spanish pork olive braise
entree
Spanish
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