Spanish Whisky Sauce Braised Pork
If you haven’t got any whisky around you can also use bourbon or brandy instead. Some Spanish recipes use a mix of white wine and whisky. Solomillo al whisky is served with fried potatoes or a lukewarm potato salad with olive oil, vinegar, fresh parsley and raw onion (also known as papas aliñás in Spain).
- 7 oz pork fillets (200 g)
- 6 medium garlic cloves unpeeled
- ⅓ cup whisky or brandy (80 ml)
- 2 tbsp olive oil
Pour the olive oil in a large non-stick pan and add the unpeeled garlic cloves.
Put the pan over medium-low heat for 10 minutes. Stir the garlic regularly until soft. The pork fillets should be ¼-inch max in thickness. You can make them thinner by wrapping them in cling film and flattening them using a meat mallet. Season on both sides with a little pinch of pepper and salt. Turn the heat under the pan with garlic cloves higher. Add the pork to the hot oil.
- Quickly sear the pork on both sides for a minute.
Then add the whisky.
Put a lid on the pan and turn the heat low. Simmer for 2 to 3 minutes until the pork is cooked all the way through. Check if the seasoning of the whisky sauce is good and add extra pepper or salt to taste if necessary. Put the cooked pork fillets onto warm plates and drizzle with the sauce. Top with the garlic cloves. Add a last sprinkle of freshly ground black pepper and serve immediately.