Spiced mashed potatoes with crispy pork belly

Spiced mashed potatoes with crispy pork belly

Patatas machaconas

By
From
Spanish Made Simple
Serves
4 as a tapa

This traditional tapa comes from Avila in the province of Castilla, the epicentre of Spain. Castilla is a land of history, kingdoms, castles, cathedrals and an outstanding gastronomy. You could say this is a rustic mashed potato dish, spiced up with smoked pimentón and traditionally served with pork crackling.

Ingredients

Quantity Ingredient
3 large waxy potatoes, Peeled and quartered
1 whole head of garlic
1/2 onion
1 bay leaf
extra virgin olive oil, For frying
300g pork belly, Cut into bite-sized chunks
1 tablespoon sweet pimenton
1 teaspoon spicy pimenton
salt
freshly ground black pepper

Method

  1. Put the potatoes, garlic, onion, a pinch of salt and the bay leaf in a pan and cover with water. Bring to the boil and cook over a medium heat for about 25 minutes, until the potatoes are soft. Drain the potatoes, but keep a bit of the water, the garlic, onion and bay leaf. Peel the garlic and keep the pulp.
  2. Heat a drizzle of oil in a frying pan and fry the pork belly pieces with the bay leaf from the potatoes and a bit of salt until crispy (this can take up to 30 minutes). Set the meat aside to rest.
  3. In the same pan, fry the halfboiled onion, then set aside for later.
  4. Fry the garlic until light golden. Add the sweet and hot pimentón and after 10 seconds add the potatoes, give them a stir and mash them in the pan with a fork. If they get too dry use the reserved cooking water to thin the purée. Season with salt and pepper.
  5. Serve the potatoes with the crispy pork belly and panfried onion on top.
Tags:
Spanish
simple
weekday
tapas
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