A flavourjul Spanish pork casserole, Cerdo a la Aragonesa (ther-doh ah lah ar-ah-go-nay-sah) is ideal for an informal
dinner party, since it may be prepared at least an hour before your guests arrive. Serve it with saffron-flavoured rice
for a really Spanish touch!
6 tablespoons seasoned flour, made with 6 tablespoons plain flour, ½ teaspoon salt and 1 teaspoon black pepper
3 lb. boned fillet of pork, cut into J-inch thick slices
4 tablespoons vegetable oil
2 onions, sliced
2 garlic cloves, finely chopped 6 tomatoes, blanched, peeled, seeded and chopped 12 fl. oz. dry white wine
1 teaspoon dried sweet basil
1 tablespoon chopped parsley
Sprinkle the seasoned flour on to a plate. Coat the pork slices on both sides with the seasoned flour.
In a large frying-pan, heat the oil over moderate heat. Add the pork slices and brown them for 3 to 4 minutes on each
side. With tongs, transfer the pork slices from the pan to a flameproof casserole or saucepan.
Add the onions and garlic to the frying-pan and fry them for 12 to 15 minutes, or until they are golden brown.
Add the tomatoes, wine and sweet basil to the frying-pan and continue cooking for 2 to 3 minutes.
Pour the sauce over the meat. Cover the casserole or saucepan and place it over low heat. Simmer for 1 hour.
Remove the casserole from the heat and sprinkle the meat with parsley. Serve at once from the casserole.