Tony Zentgraf
Romesco Sauce
Spanish Spiced Grilled Pork with Romesco is one of those ideas that hit me because we had a plethora of small sweet peppers that needed to be used. I reached back into the recesses of my brain and remembered this sauce. Not having made this but once in probably a couple of decades, thought roasting the sweet peppers was a natural fit.
Romesco Sauce
A blend of Roasted Peppers, Tomato, Almonds, Garlic, Vinegar, Olive Oil and Bread
Romesco Sauce is a blend of tomatoes, peppers (dried or roasted), almonds and or hazelnuts, garlic, oil, vinegar and bread. The sauce comes from the Catalonia region of Spain. Its roots can be traced back to the fishermen who came up with this blend of ingredients to pair with the fish they brought to port.
Catalonia Region of Spain tucked in the northeast bordering France
The word itself, Romesco, comes from the Mozarabic word “remescolar” meaning “to mix”
You are probably saying, now you are making this up. First, I have never heard of Romesco and now Mozarabic language?
You are right, Romesco is not a sauce that is on the menu at most restaurants. I would venture to say that it is one that you may mostly find at a Spanish tapas restaurant.
And, I didn’t learn of Mozarabic language until I began doing research on the origin of Romesco. Mozarab is another term for Spanish who continued to practice Catholicism under Muslim Moorish rule.
The Mozarabic language was a Arab dialect of Spanish that came from the time when the Iberian peninsula was under Arab occupation from the 8th century to the 14th century.
Now that we are up to date on our History and Spanish lessons, let’s continue…
Spanish Spices
The ingredients for the Spanish Spice Rub has some flavors you would find in grilled meats around Spain. Paprika, Cumin, Fennel & Black Pepper are at the core of this spice mix. Slightly smokey, slightly fragrant, slightly peppery with the char from the grill makes this a perfect pairing with the sweet romesco sauce.
Dry rub the pork about a half an hour before you are ready to grill. Let the seasoned pork come to room temperature during that time and when the chops hit the hot grill grates, you will know what I mean when I say slightly smokey, fragrant and peppery.
Oh no, here he goes again…🙄
Romesco, not to be confused with Romanesco – a 16th century Italian heirloom variety of cauliflower in the cruciferous family with broccoli, cabbage and kale.
Romanesco
Heirloom Variety of Cauliflower
Not to be confused with the Spanish sauce Romesco
But hey, if you want to roast some Romanesco and serve it with Romesco that’s up to you. 😎
Serve the Spanish Spiced Grilled Pork with Romesco sauce with some roasted potatoes, they go great with the sauce too!
Enjoy!
Check Out the Interview & Recipe Series
Spanish Spiced Grilled Pork with Romesco
Print RecipeEquipment
- 1 Toaster
Recipe Multiplier
Spanish Spice Rub
- 2 tbsp Spanish Paprika
- 1 ½ tsp Cumin - ground
- 1 ½ tsp Dry Mustard
- 1 tsp Fennel - ground
- ½ tsp Granulated Garlic
- 1 ½ tsp Kosher Salt
- ½ tsp Black Pepper
- 4 ea Pork Chop - boneless or bone-in
Romesco Sauce
- 10 oz Roasted Peppers - Sweet or Red Bell
- ⅓ cup Raw Almonds - whole
- 5 ea Garlic Cloves
- 15 oz Tomato Canned - whole or fire roasted
- ¼ cup Extra Virgin Olive Oil
- 2 tbsp Sherry Vinegar or Red Wine Vinegar
- 2 tsp Spanish Paprika
- ½ tsp Kosher Salt
- 1 slice Sourdough Bread
Instructions
Prepping the Romesco Sauce
- If using fresh bell peppers, roast to develop char on the skin.Place in a bowl and cover with plastic wrap to allow them to steam.Remove skin and seeds after 15 minutes.
- In a 350° oven, roast the almonds for 10 minutes.Remove from the oven and allow to cool.
- Toast the slice of sourdough bread in a toaster.
Assembling the Romesco Sauce
- In a food processor, add the almonds and garlic.Pulse to breakdown but not mince.
- Add the roasted bell peppers and canned tomatoes.Pulse to breakdown the peppers and tomatoes into ¼-½" pieces.
- Add the vinegar (sherry or red wine), Extra Virgin Olive Oil, Spanish Paprika and Kosher Salt.Turn on the food processor and let run for about 5-10 seonds.
- Break apart the toasted bread into pieces and add to the food processor.Let run to break down the toast.
- The finished sauce should be thick with bits of almond, garlic and even small pieces of toast chopped fine. By leaving the sauce with small pieces gives it a texture reminiscent of making in a mortar and pestle.Hold at room temperature until pork is grilled and ready for service.
Making the Spanish Spice Rub
- Combine all of the spices in a bowl and mix until well combined. Hold aside until ready to use. Store unused portion in an air tight container for future use.
Seasoning and Grilling the Pork Chops
- Preheat the grill, charcoal is preferred as it adds additional smokey flavor to the meat. Use what you have, gas grill, cast iron pan or even cook under the broiler to get char on the pork.
- Rub the each pork chop with 1 tbsp of the dry rub a half an hour before you are going to grill.Allow the seasoned chops to sit at room temperature while waiting to grill.
- Sear the pork chops on the grill grate for a couple of minutes on the first side, rotate the pork chop to develop diamond grill marks. (10 & 2)Cook for an additional minute.
- Turn the chops over and repeat the grill mark process if you like on the second side.
- Using a probe thermometer, temp the pork chops to 135°-140°. Remove and let rest for 10 minutes to allow juices to reabsorb into the meat.
- Plate the pork chop whole or sliced. Serve with the Romesco sauce at room temperature or slightly warmed on the side.Enjoy!
