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Sauté de porc au chorizo

Serves : 2 people
Preparation : 15 minutes
Cooking : 45 minutes

Ingredients

Instructions

  • In a skillet, heat a little olive oil, and sear the meat pieces on each side over high heat until browned, then set them aside.
  • Make the broth using water, a high-quality bouillon cube (such as Ariaké), and a few sprigs of fresh thyme.
    You can flavor the broth with other herbs and spices, depending on your taste.
    I use thyme because it’s the only edible plant that manages to grow on my balcony.
  • In the skillet used to brown the pork, sauté the thinly sliced onion, the smoked bacon cut into strips, the crushed garlic cloves, and the chorizo cut into small cubes over low heat.
  • Once the onions have turned translucent, add the pork and half the broth, then cover and simmer over low heat for at least 30 minutes.
  • While it’s simmering, prepare the roux: melt the butter in a saucepan over medium heat, then add the flour and mix well with a rubber spatula.
    When the mixture is thick and paste-like, gradually add the remaining broth, stirring constantly.
    The Chef’s Tip
    The mixture will thicken as it cooks. If it thickens too much and you run out of broth, you can add water or take a little from the sauté pan.

  • When it's ready, turn off the heat and wait for the pork to finish cooking.
  • Add the sauce to the skillet with the rest of the ingredients, stir well, and let it simmer for a few more minutes.
    Taste the sauce and adjust the seasoning (salt, pepper) to your liking.
    Be sure not to add salt beforehand: most store-bought bouillons are salt-based and are more than enough.

  • Tasting the sauce has probably given you a ravenous appetite: serve it right away and enjoy!

    • Notes

    I usually serve this dish with fresh pasta, but you might prefer rice, quinoa, couscous, etc.