SOLOMILLO AL WHISKY (PORK SIRLOIN WITH WHISKY SAUCE)

PHOTO:  Lorena M.

Hello everybody. This is my first recipe of this blog. This a must-have of every typical bar in Seville. I believe there is a law that oblige to have it (joke)… If you visit Seville you can taste this tapa everywhere. It is a tasteful choice food when it is well cooked but unfortunately you can find many places where the sirloin is only boiled and after ‘sunk’ in a oily sauce.

This recipe has a good quality: It can be rudely prepared. Please, don’t misunderstand me: If you are doubting whether you have to add two or three bulbs of garlic, add three, no problem with it. I love the way the garlic cloves are cooked, crystallized in the olive oil. If you hate the garlic or if you are e.g. Nosferatu’s cousin, this is not your meal!!!

Let’s go!!

INGREDIENTS (4 persons)

• 2 pork sirloins of good quality.
• 2 bulbs garlic (a bulb per sirloin).
• 2 beef stock cubes (a cube per sirloin).
• 1/2 glass of whisky.
• The juice of 1 lemon.
• Extra virgin olive oil (the amount needed to cover the bottom of the pan with a height of 4 mm)
• Freshly grinded black pepper.
• Salt.

METHOD

Remove the fat around the meat. Cut the sirloins in slices as thin as possible (as little steaks). Once the sirloins are cut, season the meat with salt and pepper and reserve.

Peel the garlic only removing the peel from the bulbs (not cloves’ ones). Separate garlic cloves and hit them very softly using a wide blade knife.

Pour the olive oil in a proportioned pan (or frying pan) and heat it over a high range. Fry sirloin steaks removing them from oil once they are fried. Reserve fried steaks.

In the same oil, fry garlic cloves (yes, with peel) until aromatic. Pour the whisky (avoiding hot oil spillage!!!). Now, there are two options with the same aim: Flame up the cloves or wait until the alcohol of the whisky is evaporated (Despite the danger, I always take the first option). At this point, strain the lemon juice (nobody wants some seeds floating in the sauce), crush the stock cubes and put them all together in the oil. Stir the sauce a little, set the heat over a low range and cover. Leave the sauce reducing for 15 (more or less). When near to end (2 or 3 minutes), add the steaks to the pan and stir very carefully to temper the meat.

Once the meat have been tempered, serve accompanying of fries.

DIFFICULTY

My strong advice: Dip some bread in the sauce. It’s delicious!!

OZEMIGUÉ