The Nation Has An Appetite

I love pork. You should 4.

8 Comments

ChorizoA day late and a dollar short. Spanish chorizo, or any chorizo for that matter, is a gift from the gods. This extremely versatile sausage can be used in so many applications from burritos to pizza topping and everything in between. You can remove the casing, crumble, and fry the sausage in a pan adding peppers, onion, corn tortilla strips, and once the tortilla strips are firm scramble couple of eggs in the pan. Viola, breakfast. You can substitute chorizo for any other sausage in almost any recipe to kick it up a notch, but for today's installment we'll be focusing on one simple little side dish that highlights the salty, fatty goodness of chorizo complimented by the acidity of red wine. Very simple, and very delicious.

You'll need:

cured chorizo (the better quality / more expensive = better final product. Yes, really, purchase the good stuff)
cheap red wine
a clove or two of garlic minced

Method:

Cut sausage into 1/2 inch thick rounds and toss into a shallow pan with the garlic. Hit the works with a couple of grinds of black pepper and heat the pan med/high. When the sausage begins to sizzle a little add the cheap red wine until the sausage rounds are about half way submerged (a little more won't hurt anything). Bring the wine to a boil and reduce heat to a simmer. Cook on one side 5-6 minutes, turn sausage over and cook until the wine has reduced about half. You're looking for the pan juice to be thick, but not burnt. Serve with some fresh bread and sharp cheddar cheese, or just eat them by the handful.

8 thoughts on “I love pork. You should 4.”

  1. Looks like I'm going to have to go chorizo hunting. This sounds fantastic, meat.

    I made your sesame pork roast last week. Since I bought a five-pound roast, so far I've had it as the main course, a key component in a stir fry with peppers, broccoli, sugar snap peas, Swiss chard, garlic, and ginger, and (last night) as the star of a incredibly delicious sandwich. I can't wait for lunch because I'll be tucking into another one of those delicious sandwiches.

      1. you are living up to your handle, Tej.

        I made the pork adovada yesterday in the crock, removed the meat, defatted the gravy and reduced it by about half/two-thirds, and added back in the shredded meat. Tacos tonight!!!111one111!!!

        *my only variation from your recipe was to add 4 chipotles, chopped, with some adobo sauce from the can. They added a nice, smokey bite to the sauce.

    2. We've had 6 meals from the pork recipe I made last week. We had it straight up the first night(2), the lady had some for lunch the next day (3), then we made pork burritos (5), and I threw some in my omelette yesterday (6). So you are definitely getting bang for your buck. Only thing is that much spice was beginning to assault my innards, so we froze the remainder to be eaten in the future.

  3. You would have to go on an "Appetite" tear when I don't have time to try even one...I've been eating cereal, bologna sandwiches and frozen pizza for weeks. This will be the first of your "pork" I try when I have time to do more anything in the kitchen.

    1. Corn, the adovada pork was the soul of simplicity, assuming you have a crockpot. Super easy, super tasty. It takes more time to eat the pork than it does to prep it.

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