The best Spanish sauces are also the simplest.
Alioli, salsa verde, bravas sauce—they’re as different as night and day. But one thing they all have in common is that they’re relatively easy to make and require just a handful of pantry staples.
This Spanish-style whiskey sauce recipe is no different. A staple of the Seville tapas scene, where you’ll often find it ladled over solomillo, or pork sirloin, it’s a great way to bring the flavors of Andalusia into your kitchen.
The secret origins of Spanish whiskey sauce
Nobody really knows where whiskey sauce comes from, or how it came to be such a classic in Seville. The legends behind this local staple are almost as numerous as the variations on the recipe itself.
Some say it all started when a cook ran out of the wine they were using and decided to substitute whiskey instead. Others claim it was a more thought-out dish that came about as a result of an experiment in modernity.
The stories are countless. But ever since this sauce started making an appearance on bar menus throughout Seville in the 1970s, it’s been a must-try.
Tips for making and enjoying this pork in whiskey sauce recipe
Our whiskey sauce recipe requires even fewer ingredients than many others. But as with all Spanish recipes with a short ingredient list, the trick lies in ensuring that each and every one is of the highest quality possible.
We’re talking good garlic and fresh lemon juice (from an actual lemon—not the pre-squeezed bottle you can buy at the store!). And while there’s no need to go out and splurge on the most expensive bottle of scotch you can find, try not to make it the cheapest bottle of bottom-shelf whiskey available, either.
As for how to use and eat whiskey sauce, the possibilities are endless! As we mentioned earlier, here in Seville we usually eat it in the form of solomillo al whisky, or pork sirloin, which is what this recipe makes. However, you can also try it with shrimp, chicken, any other protein, or even as a rich and flavorful gravy for mashed potatoes.
Spanish-style pork in whiskey sauce recipe
- 1 pork sirloin, sliced into filets (about 400 grams or 1/2 lb)
- 6 garlic cloves, unpeeled and smashed
- 2 tablespoons fresh lemon juice
- 1–2 teaspoons flour
- 1 cup (236 ml) whiskey
- 1 cup (236 ml) chicken stock
- Extra virgin olive oil
- Season the pork filets with salt and pepper. Add olive oil to a large skillet (enough to coat the bottom) and heat over medium-high heat.
- Once the oil is warm, add the unpeeled, smashed garlic cloves and pork. Brown the meat on both sides to your taste.
- Remove the meat from the pan and set aside (keep the liquid in the skillet).
- Lower the heat to medium and add the lemon juice to the skillet, stirring briskly. Mix the flour and whiskey in a cup, then pour into the skillet, whisking constantly as it cooks for a couple minutes.
- Add the stock. Let simmer, stirring occasionally, until the sauce has thickened (add more flour if necessary).
- When the sauce has thickened to your liking, add the meat back into the skillet and heat until warmed through.
- Serve over french fries for a sevillano-style experience at home.