Entree: Spain – Galicia – Raxo (Pan-fried marinated pork with garlic, paprika, chorizo, and potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 30 min

Total 1 hr

Ingredients

- 1 lb (450 g) pork loin, thinly sliced
- 1/2 cup (120 ml) dry white wine
- 3 tbsp (45 ml) olive oil
- 4 cloves (12 g) garlic, thinly sliced
- 1 bay leaf
- 1 tsp (5 g) smoked paprika (pimentón)
- 4 oz (115 g) Spanish chorizo, sliced
- 8 oz (225 g) bacon or pancetta, diced
- 2 large potatoes, about 1 lb (450 g) total, peeled and cut into 1/2-inch (1 cm) cubes
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) fresh lemon juice (optional)
- Fresh parsley for garnish

Instructions

1. Marinate the pork: combine the pork slices, white wine, half the sliced garlic, bay leaf, smoked paprika, 1/2 tsp salt and 1/4 tsp pepper in a bowl. Cover and refrigerate for 30–60 minutes.
2. Par-cook the potatoes: heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add the potato cubes and 1/2 tsp salt and fry, stirring occasionally, until golden and just tender, about 12–15 minutes. Transfer potatoes to a plate and keep warm.
3. Brown the cured meats: in the same skillet, add the diced bacon and cook until it renders fat and begins to crisp, about 5 minutes. Remove half the fat if the pan looks too greasy. Add sliced chorizo and cook 2–3 minutes until it releases oil and colors the pan; transfer to the plate with potatoes.
4. Sear the pork: add remaining 1 tbsp (15 ml) olive oil if needed and heat until shimmering. Pat pork dry, then add in batches so as not to crowd the pan. Sear pork slices 1–2 minutes per side until browned but still tender. Remove pork to a clean plate.
5. Build the sauce and finish: lower heat to medium, add remaining garlic to the pan and sauté 30 seconds. Pour the reserved marinade into the pan and simmer 1–2 minutes to reduce slightly and cook off alcohol. Return pork, chorizo and bacon to the skillet and toss to coat in the reduced sauce. Add potatoes and toss gently to combine; heat through 1–2 minutes. Finish with lemon juice if using and adjust seasoning.
6. Serve: transfer to a warm platter, sprinkle with chopped parsley and serve immediately with crusty bread or a simple green salad.