Picture by: Allie A La Carte for La Cocina No Muerde
Servings: 4-6 | Prep/Cooking Time: 20 minutes
4 Russet potatoes and/or waxy Yukon gold potatoes
3 garlic cloves, minced
2 bay leaf
8oz Iberico Pork Belly
1/2 tsp. Spanish pimentón, sweet
1/2 tsp. Spanish pimentón, spicy
Salt and Pepper to taste
- Season the pork belly with salt and pepper and set aside.
- Peel the potatoes and cut into evenly sized small pieces for quick and even cooking.
- Boil in hot water with plenty of salt and the bay leaf.
- While the potatoes are cooking and using a pan without oil, fry the Iberico pork belly on medium-high, until gold and crispy. Then remove and set aside.
- Using the same pan and oil, lower the temperature to low, add the garlic, the paprika, stir for a few seconds and then set aside.
- As soon as the potatoes are tender, drain the water (reserve 1/2 cup of water) and add the oil with the pimentón and stir the potatoes with a spoon until smooth.
- Add a few pieces of the pork belly, salt and pepper to taste and serve with the pork belly on top and fresh parsley (optional).
An extremely flavorful “mashed potato” recipe. Just the way I learned to make it in La Alberca, Spain during the “San Antón Festival” where they honored the Iberico pig.