Cooking Time: 30 - 45 mins
Nutrition Information per serving
- For the pork:
1kg specially selected pork leg, diced
2 tbsp. olive oil
½ tbsp. sweet paprika
½ tbsp. Spanish pimentón dulce
½ tsp. chilli flakes
3 large garlic cloves, peeled and crushed
2 bay leaves
½ tsp. ras el halnut
100ml dry white wine
freshly ground black pepper, to taste
sea salt, to taste
100g lard, divided in two
- For the potatoes:
1 ½ kg Rooster potatoes, peeled and diced onto 2 1/2cm cubes
2 ½ tbsp. seal salt
2 ½ tbsp. white wine vinegar
1 ½ l sunflower oil, for frying
For the pork:
1.Place the diced pork in a large bowl. Add the olive oil, sweet paprika, pimentón dulce, chilli flakes, crushed garlic, bay leaves, ras el halnut, freshly ground black pepper (to taste) and the white wine.
2. Toss everything together until the meat is well coated, cover with clingfilm and refrigerate overnight in the fridge.
3. Take the pork out of the fridge about one hour before cooking it and allow the meat to come to room temperature.
4. When ready to cook, drain the meat and season with salt to taste. Discard the bay leaves and reserve the marinade. Heat a large frying pan over medium high heat and add half of the lard.
5. When the lard is melted, add half of the pork meat and fry, stirring occasionally, until the meat is well browned all over. Cook for 8 to 10 minutes or until cooked, stirring often. Don’t overcook or the meat will dry out.
6. Using a slotted spoon, transfer the cooked meat to a large bowl, keeping it warm. Repeat with the remaining lard and meat.
7. Add the reserved marinade to the frying pan. Bring to the boil over a medium high heat and reduce by half. Tip the reduced marinate over the fried meat and toss together.
For the potatoes:
1.Place the potatoes, salt and vinegar in a large pan and add 2 ½ l of cold water. Bring to the boil until the potatoes are fully tender but not falling apart. This will take around 10 minutes.
2. Drain the potatoes and spread them on a kitchen towel lined tray or baking sheet. Allow the potatoes to cool and dry for at least, 15 minutes.
3. Meanwhile, heat the oil to 200ºC in a large cast iron pot over high heat. Add half of the potatoes and fry until golden brown and crispy. Transfer the potatoes to a kitchen paper lined tray and, if necessary, sprinkle with a little sea salt flakes.
4. Repeat with the remaining potatoes, allowing the oil to return to 200ºC before adding the potatoes.
1 x 400g jar of mixed pickles (cauliflower, gherkins, onions and red pepper)
handful of fresh coriander leaves, roughly chopped
1 lemon, cut into wedges