- 3 tablespoons extra virgin olive oil
- 1 ½ pounds boneless pork shoulder (butt) or leg (fresh ham), cut into 1-inch cubes
- Salt and pepper
- 2 cups sliced onions
- 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
- 1 cup amontillado
- 1 tablespoon butter, optional
- 2 tablespoons fresh lemon juice, or to taste
- Put 1 tablespoon oil in a large, deep skillet, and turn heat to high. A minute later, add pork and cook, without stirring, until browned well on one side, about 5 minutes. Turn and brown again, then turn off heat. Season with salt and pepper. Remove pork with a slotted spoon, and pour off excess fat.
- Put remaining oil in pan; turn heat to medium. Add onions and thyme, and cook, stirring occasionally, until soft, about 10 minutes. Add salt and pepper. Turn heat to high, and add sherry; cook, stirring occasionally, until sherry has reduced to 1/2 cup.
- Stir in pork, and adjust heat to a simmer; cook a few minutes longer, until pork is tender and heated through. Stir in butter if you like, then lemon juice; taste and adjust seasoning, and serve.