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Prep Time: 4 Minutes Cook Time: 30 Minutes |
Ready In: 34 Minutes Servings: 8 |
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Although these are great as an appetizer with the dipping sauce (included), we like them over rice as a main dish. Recipe source: Bon Appetit (November 1981) Ingredients:
3/4 cup olive oil |
2 tablespoons parsley, minced |
2 garlic cloves, crushed |
2 teaspoons crushed red pepper flakes |
1 1/2 teaspoons ground cumin |
1 teaspoon thyme |
1 teaspoon paprika |
1 bay leaf, crumbled |
salt |
pepper |
1 1/2 lbs pork, cut into cubes |
3 ounces almonds, chopped |
1 teaspoon flour |
1/2 cup sherry wine |
1/4 cup water |
salt |
Directions:
1. In a large bowl combine first 8 ingredients (oil-bay leaf) and then season with salt and pepper. Add meat and stir to coat. Cover and refrigerate overnight or several hours (at least 4 hours), stirring occasionally.
2. Remove meat from marinade using a slotted spoon. (Remember to reserve 1 tablespoon marinade for dip if making).
3. Heat one tablespoon marinade in a large skillet over medium high heat. Add meat in batches and cook until meat is brown (15 minutes).
4. Transfer to heated platter and serve with dip (see below) as an appetizer or serve over rice as a main dish.
5. To make dip: heat one tablespoon reserved marinade in a small skillet over low heat. Stir in almonds and cook until lightly colored. Sprinkle with flour and cook, stirring constantly (1-2 minutes). Add Sherry, water and salt and simmer 2-3 minutes longer.
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