Loin of pork in sherry vinegar: Difference between revisions
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This zesty sweet and sour sauce goes well with pork, although it would be equally good with duck breasts. | |||
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<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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[[Image:Browned pork steaks.jpg|thumb|300px|right|Pork chops browned]] | [[Image:Browned pork steaks.jpg|thumb|300px|right|Pork chops browned]] | ||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/loinofporkinsherryvinegar|#loinofporkinsherryvinegar]] [[Special:Search/plainflour|#plainflour]] [[Special:Search/sherryvinegar|#sherryvinegar]] [[Special:Search/plainrice|#plainrice]] [[Special:Search/bayleaf|#bayleaf]] [[Special:Search/chiledearbole|#chiledearbole]] [[Special:Search/yellowcornmeal|#yellowcornmeal]] [[Special:Search/balsamicvinegar|#balsamicvinegar]] [[Special:Search/garlic|#garlic]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/brownsugar|#brownsugar]] | ||
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Latest revision as of 16:44, 7 April 2024
This zesty sweet and sour sauce goes well with pork, although it would be equally good with duck breasts.
| Loin of pork in sherry vinegar | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 847 |
| Ready in: | 1 hour 20 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 1 hour 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 19th January 2013 |
|
Best recipe reviewTangy pork 4.8/5 The sherry vinegar adds a lemony tang. Lovely to cut through the fattiness of pork. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 x 275g (10 oz) pork loin chops on the bone
- Plain flour for dusting
- 2 tablespoons extra virgin olive oil
- 400g (14 oz) can plum tomatoes
- 3 garlic cloves, finely chopped
- 1 fresh bay leaf
- 1 fresh red chili pepper
- 50 ml (3.5 fl oz) red wine
- 50 ml (2 fl oz) sherry vinegar (or 50/50 with balsamic vinegar)
- 50 ml (2 fl oz) water
- 1 tablespoon brown sugar
- ½ teaspoon sea salt
- freshly ground black pepper to season
- 1 tablespoon of yellow cornmeal (optional)
Method
- Heat the olive oil in a large pan and brown the chops for 3 minutes a side
- Add the rest of the ingredients, cover and simmer gently for 1 hour
- If the sauce needs thickening, stir in a tablespoon of cornmeal during the last 10 minutes of cooking
Serving suggestions
Serve hot with broccoli and boiled potatoes
Variations
Try with duck breasts instead of pork chops.
Chef's notes
1 large dried chile de arbole instead of the fresh chilli made this nice and spicy.
See also
Discover Cookipedia's Culinary Creations on Pinterest
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