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Zorza con patatas
Marinated pork with chips and eggs
Zorza con patatas: Galician paprika-marinated pork fried and served with chips and eggs
Zorza is the seasoned pork mixture for chorizo before it goes into casings, and in Galicia it was eaten fresh in the days after the winter pig slaughter, fried in a pan with potatoes. This contains pork. Today taverns in Lugo and Ourense serve it with chips and fried eggs, and it is easy to make at home with pork shoulder and lots of paprika. The meat marinates in the fridge, covered, for at least 12 hours. A common mistake is frying it over a fierce heat, which burns the paprika; keep it moderate and stir. Chef's tip: chop the pork by hand into small pieces rather than mincing it finely, for a juicier, more rustic texture.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the zorza
- 1 ½ lb pork shoulder with some fatchopped into 1 cm pieces or coarsely minced
- 4 cloves garliccrushed
- 2 tbsp sweet smoked paprika
- 1 tsp hot paprika
- 1 tsp dried oregano
- 1 ½ tsp salt
- 3 tbsp water
- 2 tbsp olive oil
For the potatoes and eggs
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Method
0/5 doneStep 1: Mix 1 ½ lb pork shoulder with some fat, 4 cloves garlic, 2 tbsp sweet smoked paprika, 1 tsp hot paprika, 1 tsp dried oregano, 1 ½ tsp salt and 3 tbsp water with your hands until evenly red. Cover and marinate in the fridge for 12–24 hours.
10 minStep 2: Rinse the potato chips and dry them very well on a tea towel. Heat 2 cups olive or sunflower oil for frying in a deep pan to 325°F and fry the 1 ¾ lb potatoes in batches for 6–7 minutes until soft but pale. Lift out.
15 minStep 3: Meanwhile, heat 2 tbsp olive oil in a large frying pan over a medium heat. Add the zorza and fry for 10–12 minutes, stirring and breaking it up, until browned, sizzling in its own red fat and cooked through to 160°F with no pink left.
12 minStep 4: Raise the oil to 375°F and fry the chips again for 2–3 minutes until crisp and golden. Drain and sprinkle with ½ tsp salt.
5 minStep 5: Fry the eggs in a little of the oil, if using, until the whites are set. Serve the zorza with the chips and eggs on top, spooning some of the red fat over.
4 min
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 40 g
- Carbs
- 40 g
- Fat
- 45 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does zorza con patatas take?
- About 55 minutes in total: 25 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of sweet smoked paprika?
- Sweet paprika + a pinch of chipotle or a drop of liquid smoke.
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