Recipe by ellie_
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)
Top Review by M. Joan
Five stars, plus! This is one of the best recipes I've made from Recipezaar. We LOVED it! I made as a main dish with rice, using tenderized pork which was already cut in medium sized cubes. The "Dip" is delicious and served it over the pork and rice. I did not use the bay leaf. Thank you so much, Ellie, for your wonderful recipe.
- 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
- 1 1⁄2 lbs pork, cut into cubes
- 3 ounces almonds, chopped
- 1 teaspoon flour
- 1⁄2 cup sherry wine
- 1⁄4 cup water
Directions See How It's Made
- 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.
- Remove meat from marinade using a slotted spoon. (Remember to reserve 1 tablespoon marinade for dip if making).
- Heat one tablespoon marinade in a large skillet over medium high heat. Add meat in batches and cook until meat is brown (15 minutes).
- Transfer to heated platter and serve with dip (see below) as an appetizer or serve over rice as a main dish.
- 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.