Solomillo de cerdo encebollado
- 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
- 2 dozen almonds, blanched and peeled
- 1 good pinch saffron
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.
Great list of ingredients but the end result was a little below expectations. Worth another try.