La Cassola del Matarraña at IES Matarraña: Lia's Pork Fillets
Lia, a Cooking and Gastronomy student at IES Matarraña, presents her recipe for fried pork fillets with caramelised onion on an almond sauce, made with local products from the Matarraña region such as pork, olive oil, honey and almonds.
Lia, a student of the intermediate vocational programme in Cooking and Gastronomy at IES Matarraña, presents a recipe for La Cassola del Matarraña: fried pork fillets with caramelised onion on an almond sauce.
For this recipe she has used products typical of the Matarraña region such as pork, olive oil, honey and almonds — all of them outstanding in flavour and quality.
Anyone interested in training for a career in hospitality can study the Catering Services and Cooking programme at IES Matarraña. For more information call 978 850 647.
Pork Fillets with Caramelised Onion on Almond Sauce
Ingredients: pork loin steaks, olive oil, salt and pepper, cumin, two onions, three tablespoons of sugar, honey, balsamic vinegar of Modena, potatoes, rosemary.
Ingredients for the almond sauce: onions, almonds, two garlic cloves, three slices of bread, 100 ml white wine, evaporated milk.
Method
To prepare the caramelised onion, heat olive oil in a frying pan, cut the onion into julienne strips and sauté in the oil. Once softened, add the sugar and a generous drizzle of honey; towards the end add a little balsamic vinegar to give it a deeper golden colour. Stir continuously to prevent sticking.
While the onion is cooking, prepare the fillets. Season the meat with salt, pepper and a little cumin. Heat olive oil to a high temperature and fry the pork loin steaks until golden brown. Set aside.
Next, prepare the potatoes as a garnish. Take as many potatoes as there are fillets. Peel them and make a series of cuts without slicing all the way through, inserting sprigs of rosemary into the cuts. Season with pepper, salt and a drizzle of olive oil. Grease the base of the dish with oil to prevent sticking. Roast in the oven for 35 minutes at 180 °C.
To prepare the almond sauce, dice the onion and garlic into brunoise (small cubes) and cut the bread into small squares too. Heat olive oil in a saucepan and fry the almonds; once toasted, crush them in a mortar and set aside. Sauté the onion with the garlic; once softened add the bread, white wine and crushed almonds. Cook for 3 minutes, then add a little water and let it reduce. Once it thickens, transfer to a blender, add a little evaporated milk so it is not too thick, blend until smooth and pass through a sieve to remove any lumps.
To plate, spread a base of almond sauce, place the fillet on top, crown with caramelised onion and serve with an oven-roasted potato.