75ml olive oil

8 garlic cloves 4 chopped, 4 peeled and whole

15g slice crustless white bread

1.2kg rindless shoulder of pork, the best quality you can buy

Plain flour for dusting

1 large onion, finely chopped

2.5ml pimenton dulce smoked sweet Spanish Paprika

Thyme leaves from a large sprig

2 bay leaves, fresh or dried

200ml dry white wine

200ml chicken stock

75g toasted blanched almonds

Salt and freshly ground pepper

15ml flat-leaf parsley, chopped


Serves: 4 generous helpings

Source: Rick Stein's Spain


Cut the pork into largish pieces, something like 2.5cm chunks, keep chilled until needed

Heat 30ml olive oil in a large deep frying pan or stove top casserole large enough to hold the meat.

Add the 4 whole garlic and slice of bread, fry over a medium heat for 2 minutes, turning once, until golden brown. Remove from pan and reserve.

Add another 30ml olive oil to the hot pan

Season and dust pork with a little flour, then add to pan

Fry briefly in the hot pan, colour lightly and remove to a plate.

Add the remaining oil, then fry onions, chopped garlic, pimenton, thyme, bayleaves and cook gently for about 10 minutes until the onions are soft but not browned.

Add the wine, stock and bring to boil, return the pork to the pan, lower the heat and season

Simmer gently for 1.5-2hrs or until the meat is very tender.

Once the meat is ready

Spoon or pour about 200ml of sauce from the pan into a blender or food processor.

Add the fried bread, fried whole garlic cloves, almonds, blend to a smooth paste, will take about 5 minutes to get a good paste.

Stir this into the pan, adjust the seasoning, cover and cook for at least 5 minutes until the sauce has thickened.

Garnish with parsley.

Serve with rice or potatoes.

A joint of Hand of Pork, this is from the foreleg of the pig and is sold boned and rolled. It is perfect for long slow cooking recipes. 

Pork joint


The joint cubed for cooking. The crackling can be roasted for a crunchy accompaniement.

Diced Pork


Onions, garlic and herbs ready for addition of seared pork



Pork with stock and wine ready to simmer for 1.5 - 2 hrs

Pork cooking


Bread bagel in this case, almonds and garlic ready to blend with some stock



Blended almond mix added to pork.

Almond Sauce