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Sherry Pork with Cauliflower

This recipe for Sherry Pork with Cauliflower has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

This Spanish pork recipe, with a generous dash of Pedro Ximenez sherry is rich and satisfying. A lovely pork dish which makes a filling lunch or satisfying Spanish tapas dish.

Ingredients for Sherry Pork with Cauliflower

1 small cauliflower, cut into florets
400g pork cut into cubes (pork chops are great here)
1 large onion, thinly sliced
Olive oil
100g Manchego cheese, grated
Half a glass of Pedro Ximenez sherry

How to make Sherry Pork with Cauliflower

  • Cook the cauliflower in a large pan of salted boiling water for about 6-8 minutes until cooked but just tender. Drain and set aside reserving a little of the water.
  • Heat a little olive oil in large heavy based pan and add the pork and onion and brown on all sides.
  • Add the sherry and continue cooking on high for a few minutes until most has evaporated.
  • Lower the heat and add the cauliflower with the reserved liquid and cook for 10 - 15 minutes until the pork has cooked through, adding water of necessary
  • Serve and top with the grated Manchego cheese.

Sherry Pork with Cauliflower

Orce Serrano Hams

Published with permission of Orce Serrano Hams