Best 3 Spanish Pork With White Wine Recipes

Embark on a culinary journey to the vibrant flavors of Spain with our delectable Spanish pork with white wine recipes. Immerse yourself in the rich tapestry of Spanish cuisine as we present two tantalizing variations that are sure to transport your taste buds to the heart of this Mediterranean gem.

The first recipe, Spanish Pork with White Wine and Garlic, exudes simplicity and elegance. Tender pork shoulder is lovingly braised in a fragrant broth of white wine, garlic, and pimentón, a smoky Spanish paprika. This classic dish unveils a harmony of flavors that will leave you craving for more.

For those seeking a bolder, more intense experience, our Spanish Pork with White Wine and Chorizo recipe is the perfect choice. This hearty dish features succulent pork shoulder braised in a robust sauce of white wine, chorizo, tomatoes, and aromatic spices. The chorizo adds a delightful spicy kick, while the tomatoes lend a vibrant acidity that balances the richness of the pork.

Both recipes are accompanied by step-by-step instructions and a list of readily available ingredients, ensuring that even novice cooks can recreate these Spanish delights in their own kitchens. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that celebrates the vibrant flavors of Spain.

Here are our top 3 tried and tested recipes!

SPANISH ROASTED PORK (PERNIL)

Spanish Roasted Pork (Pernil) image

Traditional dish in our family.

Provided by Latino0809

Categories Meat and Poultry Recipes Pork

Time 6h

Yield 16

Number Of Ingredients 11

Ingredients

9 pounds skin-on, bone-in pork shoulder (picnic) roast
1 lime, halved
10 cloves garlic
2 ½ tablespoons salt
1 ½ tablespoons olive oil, divided
1 tablespoon dried oregano
1 ½ teaspoons ground black pepper
1 ¼ teaspoons adobo seasoning (such as Goya®)
1 teaspoon vinegar
¼ teaspoon sazon seasoning
2 (12 fluid ounce) cans or bottles beer (such as Budweiser®)

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Rub pork shoulder all over with lime.
Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar.
Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork.
Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork.
Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well.
Roast in the preheated oven until slightly pink in the center, about 3 hours.
Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.

Nutrition Facts : Calories 362.2 calories, Carbohydrate 3 g, Cholesterol 100.5 mg, Fat 25.2 g, Fiber 0.4 g, Protein 26.4 g, SaturatedFat 9 g, Sodium 1170.7 mg, Sugar 0.1 g

SPANISH PORK WITH BEANS

Spanish pork with beans image

Providing all five of your 5-a-day, this flavour-packed butterbean stew pairs perfectly with lean pork shoulder steaks - perfect to enjoy after a workout

Provided by Sara Buenfeld

Categories Dinner, Main course, Supper

Time 1h

Number Of Ingredients 15

Ingredients

3 garlic cloves , 1 crushed, 2 sliced
2 tbsp rapeseed oil
4 tsp smoked paprika
4 lean pork shoulder steaks (525g), trimmed of any fat
2 large onions (340g), halved and sliced
325g carrots (about 6), diced
2 tbsp sherry vinegar
2 red peppers , deseeded and chopped
1 tbsp vegetable bouillon powder , made up to 500ml with boiling water
3 rosemary sprigs , leaves picked and finely chopped
200g whole cherry tomatoes
2 tbsp tomato purée
2 x 400g cans butter beans , drained
⅓ x 30g pack parsley , chopped
squeeze of lemon (optional)

Steps:

Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.
Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.

Nutrition Facts : Calories 454 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 17 grams fiber, Protein 39 grams protein, Sodium 1.5 milligram of sodium

WHITE WINE MARINATED PORK ROAST

White Wine Marinated Pork Roast image

Make and share this White Wine Marinated Pork Roast recipe from Food.com.

Provided by GinnyP

Categories Weeknight

Time 2h5m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons fresh parsley, chopped
2 cloves garlic, minced
2 teaspoons sea salt
1/4 teaspoon fresh ground black pepper
1 cup dry white wine or 1 cup chicken broth
1 (4 lb) boneless center cut pork loin roast

Steps:

Combine the first five ingredients in a small bowl; mix well.
Place the roast in a large resealable bag.
Pour the wine marinade over the roast; seal bag.
Turn the bag to coat the roast.
Marinate in the refrigerator overnight or for at least 2 hours, turning the bag occasionally.
Preheat oven to 325 degrees F.
Remove the roast from the bag and discard the marinade.
Place the roast, fat side up, on a rack in a shallow roasting pan.
Insert a meat thermometer.
Bake 1-1/2 to 2 hours or until thermometer reads 155 degrees F.
For gravy: Strain the meat drippings.
Add white wine to the meat drippings to equal 1-1/4 cup.
In a small saucepan, combine 2 T water and 4 T cornstarch, blending until smooth.
Add the wine and drippings.
Bring to a boil, stirring constantly.
Boil and stir until it starts to thicken.
It will continue to thicken after you remove it from the heat, so don't keep it on the heat too long!

Nutrition Facts : Calories 504.6, Fat 31.8, SaturatedFat 11, Cholesterol 136.1, Sodium 678.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 45.2

Tips:

To ensure the pork is cooked thoroughly, use a meat thermometer to check that it has reached an internal temperature of 145°F (63°C) before removing it from the heat.
For a more flavorful dish, marinate the pork in the white wine, garlic, and herbs for at least 2 hours before cooking.
If you don't have dry white wine on hand, you can substitute chicken broth or water. However, the wine will add a more complex flavor to the dish.
Serve the Spanish pork with white wine with your favorite sides, such as roasted potatoes, rice, or vegetables.

Conclusion:

Spanish pork with white wine is a simple yet delicious dish that is perfect for any occasion. The pork is tender and flavorful, and the white wine sauce is rich and creamy. This dish is sure to please everyone at your table.