Serves 1
Directions
- 1Add coarse salt to a mortar.
- 2Slice 2 garlic cloves into laminas
- 3Add the sliced garlic to the mortar.
- 4Mash the garlic and salt until a paste forms.
- 5Add 2 teaspoons of sweet paprika.
- 6Add 1 teaspoon of hot paprika.
- 7Add 2 teaspoons of oregano.
- 8Add 40ml of white wine.
- 9Mix until everything is integrated.
- 10Remove excess fat from the pork loin.
- 11Cut the meat into thick slices.
- 12Cut the slices into bite-sized pieces.
- 13Put the meat in a bowl.
- 14Pour the mixture over the meat.
- 15Mix well to coat all the meat.
- 16Cover the bowl with plastic wrap.
- 17Refrigerate for 24–36 hours.
- 18Remove the meat every 8-10 hours and stir it.
- 19Put back in the refrigerator.
- 20Add a dash of olive oil to the marinated meat.
- 21Stir the meat one last time before cooking it.
- 22Add a dash of olive oil to a large pan.
- 23Add the diced pork to the hot pan.
- 24Cook until the meat is done on all sides.
Ingredients
- Sal gruesa
- 2 dientes de ajo laminados
- 2 cdtas Pimentón dulce
- 1 cdta Pimentón picante
- 2 cdtas Orégano
- 40 ml Vino blanco
- 1 kg Lomo de cerdo
- Aceite de oliva
Equipment
MorteroMazaCuchilloTabla para cortarBolSartén
Tips
- The Zorza is used as an ingredient for empanadas in Galicia.
- It is recommended to remove the pork from the refrigerator and stir every 8–10 hours for even distribution of flavor.
- Serve with French fries.
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