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 Sherry
Pork with Cauliflower
This
Spanish pork recipe, with a generous dash of Pedro Ximenez
sherry is rich and satisfying. A lovely pork dish which
makes a filling lunch or satisfying Spanish tapas dish.
You
will need:
1
small cauliflower, cut into florets
400g pork cut into cubes (pork chops are great here)
1 large onion, thinly sliced
Olive oil
100g Manchego cheese, grated
Half a glass of Pedro Ximenez sherry
Method
- Cook
the cauliflower in a large pan of salted boiling water
for about 6-8 minutes until cooked but just tender. Drain
and set aside reserving a little of the water.
- Heat
a little olive oil in large heavy based pan and add the
pork and onion and brown on all sides.
-
Add the sherry and continue cooking on high for a few
minutes until most has evaporated.
- Lower
the heat and add the cauliflower with the reserved liquid
and cook for 10 - 15 minutes until the pork has cooked
through, adding water of necessary
- Serve
and top with the grated Manchego cheese.
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