Pork stew with almonds and soy sauce
Procedure
- 700 g Pork stew
- Flour
- Extra virgin olive oil
- 1 pinch salt
- Baby
- Fresh spring onion
- White wine to deglaze
- 80 g sweet almonds
- Soy sauce
- Sesame oil optional
- If you like oriental flavors, try this stew that is very reminiscent of the classic Chinese almond chicken, but replaced with tender morsels of...
- If you like oriental flavors, try this stew that is very reminiscent of the classic Chinese almond chicken, but replaced with tender morsels of...
- If you like oriental flavors, try this stew that is very reminiscent of the classic Chinese almond chicken, but replaced with tender morsels of...
- If you like oriental flavors, try this stew that is very reminiscent of the classic Chinese almond chicken, but replaced with tender morsels of...
- If you like oriental flavors, try this stew that is very reminiscent of the classic Chinese almond chicken, but replaced with tender morsels of...
- If you like oriental flavors, try this stew that is very reminiscent of the classic Chinese almond chicken, but replaced with tender morsels of...
- If you like oriental flavors, try this stew that is very reminiscent of the classic Chinese almond chicken, but replaced with tender morsels of...
- If you like oriental flavors, try this stew that is very reminiscent of the classic Chinese almond chicken, but replaced with tender morsels of...
- If you like oriental flavors, try this stew that is very reminiscent of the classic Chinese almond chicken, but replaced with tender morsels of...
First, place the pork stew in a bowl and flour it well on all sides.
In a wok or a high-sided pan, sauté the finely chopped spring onion in two drizzles of extra virgin olive oil.
As soon as the spring onion begins to sizzle, add the stew and brown over high heat until a crust has formed on both sides.
At this point, blend with white wine and once it has evaporated, season with a pinch of salt (just a little because we will finish with the soy sauce) and a grind of pepper.
Mix well and cover the meat with water. Cover with a lid and let the stew cook over low heat for at least an hour.
Meanwhile, toast the almonds for a few minutes in a non-stick pan and set aside.
After an hour, if the meat is still a little tough, continue cooking with a little more water.
Once cooked, add the toasted almonds and soy sauce (the quantity is up to your taste).
Mix well and serve with sliced fresh spring onion (the green part) and a drizzle of sesame oil, if desired. Enjoy!
