Pork Steaks with Fresh Salbitxada Sauce | Abel & Cole
Pork Steaks with Fresh Salbitxada Sauce
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Prep: 15 mins
Cook: 20 mins
Pronounced “salbi-tchada”, this sauce is a favourite in Catalonia, where they dunk calçots (huge Spanish spring onions) in it. Our version is a fresh, sharp mix of tomatoes, almonds, vinegar and chilli that is perfect paired with our organic pork escalopes.
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453 kcal
(per portion)
Ingredients you'll need
  • 35g flaked almonds
  • 250g cherry tomatoes
  • 1 garlic clove
  • A handful of flat leaf parsley, leaves only
  • 1 tsp dried chilli flakes
  • 1 tbsp red wine vinegar
  • 100g cavolo nero
  • 2 pork escalopes
From your kitchen
  • ½ tbsp + 3 tsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Tip the flaked almonds into a dry frying pan. Toast over medium heat for 4-5 mins, shaking the pan, till the almonds are golden brown. Tip them into a large bowl and let them cool.

  • 2.

    While the almonds cool, roughly chop the cherry tomatoes. Peel and finely chop the garlic. Finely chop the parsley leaves.

  • 3.

    Scrunch the almonds a few time with your hands to break them up. Add the tomatoes, garlic and parsley. Add 1 tsp dried chilli flakes (they’re spicy, so use less or more, depending on how hot you like your food). Pour in 1 tbsp red wine vinegar. Add ½ tbsp olive oil and a pinch of salt and pepper. Stir to mix. This is your fresh salbitxada sauce.

  • 4.

    Put a large pan of water on to boil. Finely shred the cavolo nero, slicing off and discarding the dry ends.

  • 5.

    Put the frying pan back on a high heat. Rub 1 tsp olive oil and some salt and pepper into each pork escalope.

  • 6.

    When the pan is smoking hot, add the pork escalopes. Fry for 4-5 mins, then flip over and fry for 4-5 more mins till the pork escalopes are golden brown and cooked through. Pop the pork on a plate and loosely cover with foil. Leave to rest.

  • 7.

    The water should be boiling. Add the cavolo nero. Simmer for 5 mins. Drain well. Add 1 tsp oil anda pinch of salt and pepper. Toss to mix. Serve the pork with the cavolo nero and the fresh salbitxada sauce.

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