Romesco is one of the sauces I use often to enhance Slow Carb Diet (4-Hr Body) dinners. It is a tomato, ground almond and red pepper sauce which originates from Catalonia, Spain. In Spain it is traditionally used with fish, poultry or potatoes, but I use it with all kinds of protein dishes and many vegetable dishes.
It imparts a sweet, smoky flavor that takes the boredom out of plain, undressed proteins while still being compliant with the Slow Carb Diet. This sauce will elevate your main dishes to something special however, no matter what diet lifestyle you lead.
Recipe for DIY Romesco Sauce:
The recipe below is a dish to make for Sunday supper or when you have time to cook. Alternatively, you can go here for a recipe to make Romesco sauce ahead of time to use on this and other dishes.
Shredded Pork with Romesco Sauce
- 2 Tbsp olive oil
- 2-3 garlic cloves minced
- 1 Tbsp coarse kosher salt
- 1 Tbsp fresh oregano or marjoram
- 1 Tbsp smoked paprika
- 2 tsp freshly ground black pepper
- 4 pounds pork roast 4-6 pounds
- 1/2 ounce roasted salted almonds about 1 cup
- 1/4 cup breadcrumbs omit if on SCD
- 16 oz jar roasted red peppers drained
- 5-6 garlic cloves sliced
- 14 oz. can diced tomatoes
- pinch cayenne optional
- 1/4 cup olive oil
- 1 cup dry Sherry
- Make the rub by mixing the first 6 ingredients in a small bowl until you have a paste. Spread the paste (the rub) all over the pork and then place the pork in a roasting pan and let it stand at room temp. for 1 hour. (Alternatively, you can cover roast and chill for 1 day, making sure you let it stand at room temp 1 hour before cooking).
- Preheat oven to 425° F. Roast pork 15 minutes. Reduce oven temp to 325° F and continue roasting pork until instant-read thermometer inserted into thickest part registers 140-145° F (about 1 hour 15 minutes longer).
- While pork is roasting make the romesco mix: Chop almonds in food processor (process together with breadcrumbs if using). Add roasted peppers, garlic and tomatoes, cayenne and oil and blend mixture until smooth.
- When roast is done (140-145°), transfer it to a platter and tent with foil. Let it rest 20-30 min. Spoon off any fat from drippings in roasting pan and add the sherry to the pan. Boil until pan juices are reduced to 1/4 cup (may have to place roasting pan over two burners), stirring up browned bits (about 5-7 minutes).
- Scrape pan juices into the mixture in the food processor and blend until smooth. Taste and adjust salt and pepper if needed.
- Slice roast and serve with Romesco sauce.