Chorizo in Cider
35 min
total
4
people
613
calories per serving
Ingredients
4 people
- 500 gChorizo (cut into 2cm rounds)
- 500 mlDry cider (room temperature)
- 2 pcGarlic (crushed)
- 2 pcBay leaf
- 1 tbspExtra virgin olive oil
Method
Tender chorizo slices bathed in a short, glossy, orange sauce. The acidity of the reduced cider cuts through the smokey pork fat.
- 1
Slice the chorizo into thick 2 cm rounds. If they are too thin, they will dry out during cooking.
- 2
In a sauté pan with a drizzle of olive oil, brown the chorizo over high heat. The fat should render and turn the bottom of the pan bright orange.
- 3
Pour in the dry cider. Scrape the bottom well with a wooden spatula to release the juices. Add the bay leaf and crushed garlic.
- 4
Let it boil over medium heat without a lid. The liquid must reduce by half until the sauce generously coats the chorizo.
Frequently asked questions
How do you get this dish right?
- Always use dry cider (brut); sweet cider would make the dish cloying after reduction.
- The sauce is ready when it has a syrupy consistency and a deep shine.
How long does this dish keep?
Keep for 3 days in the fridge in an airtight container. Reheat gently in a pan to avoid toughening the meat.
4.7
11 reviews
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