ZORZA with fries

Zorza is a Galician recipe that is served in many bars as a tapa along with “unha cunca de viño” or a beer. It is usually accompanied by French fries and is great as a snack recipe. You can find this pork loin meat in empanadas - there is nothing there that cannot go between 2 layers of dough - and although it is usually served as an appetizer to warm up, this marinated loin can also be served as a main dish.

To cook it you will need a frying pan. I have used the EcoNature from Mónix® made with recycled aluminum and with a highly non-stick ceramic coating. +Eco-friendly and PFOA-free… works great.

Ingredients for 4 people:

For the meat:
750 g pork loin cut into cubes
50-60 g extra virgin olive oil
1 clove of crushed garlic
2-3 teaspoons of sweet paprika
1 teaspoon hot paprika -optional 1 tablespoon dried oregano
Maldon salt -to tasteFor the potatoes:
4-5 medium potatoes - sour variety Extra virgin olive oil for frying
1 clove of garlic with the skin
Salt to taste

Steps to follow:

1.- The day before, clean the pork loin, cut into small cubes and reserve in a bowl. Put the oil, the crushed garlic clove, the sweet and spicy paprika, the oregano and the salt in a glass and stir. Pour the mixture over the meat and stir to coat all the meat. Let it rest in the refrigerator for 24 hours or up to 48 hours.

2.- When the zorza has been marinating for the necessary time, prepare a frying pan and put it on the heat. Fry the zorza until the meat is cooked, it will be about 6 minutes over medium heat.

3.- While you fry the marinated loin, peel the potatoes, wash and dry and cut into sticks. Once the meat is ready, set aside. Pour plenty of oil into the clean pan and fry the potatoes together with a clove of garlic until golden brown. Serve and sprinkle with salt and chopped parsley. Ready to eat.