Pork Shoulder Chop, Roast Shallots And Romesco Sauce Recipe
Pork shoulder chop is served here with a classic of Catalonia, romesco sauce and roasted onions. A perfect meal for two under the spring sunshine.
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
Ingredients
- 800g Pork Shoulder Chop
- 2 large red peppers
- 1 ripe tomato, halved
- 1 tbsp almonds, toasted
- 1 tbsp hazelnuts, toasted
- 1 dried Ñoras pepper, rehydrated in boiling water; scrape flesh from the skin once rehydrated
- 3 tbsp breadcrumbs, toasted in extra virgin olive oil
- 1 tsp sweet smoked paprika
- 1 tsp hot smoked paprika
- 1 small clove of garlic, finely grated
- sherry vinegar
- extra virgin olive oil
- 6 banana shallots, peeled and halved lengthways (or calçots if available)
- Oloroso sherry
- 4 sprigs of fresh thyme
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