🛒 Ingredients
- 500g diced pork
- 2 medium onions
- 3 cloves garlic
- to taste salt and black pepper
👨🍳 Step-by-step instructions
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Step 1: Heat a skillet over medium heat with a drizzle of olive oil. Add the diced pork and sear for a few minutes until browned on all sides, then remove and set aside.
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Step 2: In the same skillet, add more oil if needed, and sauté the chopped onions until translucent. Add the minced garlic and cook for one more minute until fragrant. Then, sprinkle in a bit of brown sugar to caramelize the onions for a few more minutes, stirring constantly.
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Step 3: Return the pork to the skillet with the onions and garlic, season with salt and pepper to taste, and cook for a few more minutes until the pork is well coated in the sauce and heated through. Serve hot.
💡 Chef's tip
Sear the pork at 220°C for 90 seconds per side: the high heat triggers the Maillard reaction, forming a crust without letting the interior exceed 55°C, preserving juiciness and flavor.
📝 Our take
Este plato combina la intensidad del ajo con la dulzura caramelizada de la cebolla, creando una sinfonía que se desliza por el paladar. La carne, tierna y jugosa, se funde con el sofrito, dejando un recuerdo de verano andaluz en cada bocado. La textura crujiente de la cebolla caramelizada aporta un contraste que hace que cada mordisco sea una sorpresa. Cuando lo sirvas, recuerda que la simplicidad bien hecha puede conquistar hasta al comensal más exigente.
🍷 Wine & food pairing
Opta por un tinto joven de la DO Ribera del Duero: su fruta vivaz y sus taninos frescos equilibran la grasa del cerdo y el dulzor de la cebolla. Un poco de sal marina al final realza el contraste entre la acidez del vino y la suavidad del ajo.
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