Pork And Onions With Amontillado

Name: Pork And Onions With Amontillado
Total time: 45 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 3 tablespoons extra virgin olive oil; 1 1/2 pounds boneless pork shoulder (butt) or leg (fresh ham), cut into 1-inch cubes; Salt and pepper; 2 cups sliced onions; 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme; 1 cup amontillado; 1 tablespoon butter, optional; 2 tablespoons fresh lemon juice, or to taste

By Mark Bittman

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

Featured in: THE MINIMALIST; The Secret's In the Sherry

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Ingredients

Yield:4 servings

3tablespoons extra virgin olive oil
1½pounds boneless pork shoulder (butt) or leg (fresh ham), cut into 1-inch cubes
Salt and pepper
2cups sliced onions
1teaspoon fresh thyme, or ½ teaspoon dried thyme
1cup amontillado
1tablespoon butter, optional
2tablespoons fresh lemon juice, or to taste

Ingredient Substitution Guide

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Preparation

Step 1
Put 1 tablespoon oil in a large, deep skillet, and turn heat to high. A minute later, add pork and cook, without stirring, until browned well on one side, about 5 minutes. Turn and brown again, then turn off heat. Season with salt and pepper. Remove pork with a slotted spoon, and pour off excess fat.
Step 2
Put remaining oil in pan; turn heat to medium. Add onions and thyme, and cook, stirring occasionally, until soft, about 10 minutes. Add salt and pepper. Turn heat to high, and add sherry; cook, stirring occasionally, until sherry has reduced to ½ cup.
Step 3
Stir in pork, and adjust heat to a simmer; cook a few minutes longer, until pork is tender and heated through. Stir in butter if you like, then lemon juice; taste and adjust seasoning, and serve.