This is my favourite tapa of all time. A big call. Well it’s at least in the top 5. You will find a dish by this name in many areas of Spain, for me this is the one and only solomillo al whisky. If you’ve been to Sevilla, you will have seen it on the menu, it is the home of this simple marvel of blokes in the kitchen. I have 4 different recipes for it, but I haven’t been able to get the recipe for it from the joint that makes the best one I’ve had, Bar Monolo in Plaza Alfalfa.
This is the simplest, the others vary from slowly oven roasting a whole garlic (which I highly recommend), cooking the meat in the whiskey, and making the sauce ahead of time and refrigerating overnight (ok, but not great). The sauce is also put over Tortilla de Patatas as well.
What you’ll need:
- 3 cloves of garlic, finely sliced.
- 2 tablespoons olive oil
- 15g butter
- 1 tablespoon lemon juice
- 1 tablespoon whiskey
- 1 tablespoon of beef stock
- 5 or 6 small and very thinly sliced bits of pork loin (think schnitzel thickness)
What to do:
Put the oil in a pan and gently cook the garlic until it’s mushy. Add in the butter, lemon juice, whiskey and stock. Stir it up so the garlic is mashed up and gives the sauce a bit of thickness. Keep the heat fairly low and cook it for 15 minutes until it’s reduced, you may need to take it off the heat every now and then if things get too hot. Add salt and pepper if you think it needs it (it usually doesn’t).
While the sauce is reducing heat a frying pan until it’s super hot. Throw in the pork and cook it for 30 seconds, then straight into the sauce. If you prepared the sauce ahead of time, add it and pork to a super hot pan for 1 minute. Plate it up straight away with some bread.
I’ve tried all types of sherry with this, I like it with manzanilla as it cuts through the fatty sauce, but most Sevillianos drink oloroso.
BTW the photo was taken at one of the meat markets in Sevilla, note the ‘Cerdo Iberico’ sign. (a bad photo with my old point and shoot Canon…the only slightly pork related photo I had handy)