Chorizo in Cider

Tender chorizo slices bathed in a short, glossy, orange sauce. The acidity of the reduced cider cuts through the smokey pork fat.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 613
• Protein: 30 g
• Carbs: 5 g
• Fat: 49 g

Ingredients

• 500 g Chorizo ( cut into 2cm rounds )
• 500 ml Dry cider ( room temperature )
• 2 piece Garlic ( crushed )
• 2 piece Bay leaf
• 1 tbsp Extra virgin olive oil

Instructions

1. Slicing

   Slice the chorizo into thick 2 cm rounds. If they are too thin, they will dry out during cooking.

2. Searing

   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. Deglazing and simmering

   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. Reduction

   Let it boil over medium heat without a lid. The liquid must reduce by half until the sauce generously coats the chorizo.

Chef's tips

• 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.

Storage

Keep for 3 days in the fridge in an airtight container. Reheat gently in a pan to avoid toughening the meat.