Savor Spain

We start this series of recipes in a trip around every province of Spain, in alphabetical order, to showcase the rich and diverse gastronomy that you can find everywhere in the country.

We start from A Coruña, in Galicia. Here you can find Santiago de Compostela as a capital city and designated UNESCO World Heritage Site, famous for its cathedral and the Way of St. James. Also in Coruña you can find the Tower of Hercules.

But let´s go for what´s interesting for us: food. The most famous dishes or produce that you can find in Galicia are: Octopus a feira, Seafood, Betanzos Omelette, Padron Peppers (Correctly: Herbón Peppers), “Empanadas“, “Lacón con Grelos“, “Caldo Gallego“, “Caldeirada” or cheeses like San Simón, Arzúa, Cebreiro or Savel Airas Moniz.

For our recipe we´ll make a less-known dish that you can find in bars or furanchos: Raxo & Zorza Gallega. A rich marinated pork meat, sautéed with french fries. Believe me, once you try, there´s no stop.

Ingredients for Raxo for 4 pax:

• 800 gr Pork loin.
• 2 pieces of garlic cloves.
• 80 ml white wine.
• 1/2 tablespoon of orégano leaves.
• 100 ml olive oil.
• salt and pepper.
• To garnish: French fries and Padrón peppers.

Elaboration:

1. Cut the pork loin in big dices, mouth-size-bite, and put in a bowl of container.
2. Chop the garlic, add it to the meat. Together with the rest of ingredients and mix well all (remember to wash your hands).
3. Leave inside the chiller to marinate for at least 6 hours before cooking in a pan.

Ingredients for Zorza for 4 pax:

• 800 gr Pork loin.
• 4 pieces of garlic cloves.
• 80 ml white wine.
• 3 tablespoon of hot Pimentón.
• 2 tablespoon of mild Pimentón.
• 3 pieces Bay leaves.
• 1 tablespoon of orégano leaves.
• 100 ml olive oil.
• salt and pepper.
• To garnish: French fries and Padrón peppers.

Elaboration:

1. Cut the pork loin in big dices, mouth-size-bite, and put in a bowl of container.
2. Chop the garlic, add it to the meat. Together with the rest of ingredients and mix well all (remember to wash your hands). If you don´t want it to be spicy, don´t use hot Pimentón.
3. Leave inside the chiller to marinate for at least 6 hours before cooking in a pan.