Cerdo a la Aragonesa

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.

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