Mashed Potatoes with Crispy Pork Belly
Mashed potatoes, a classic from Castilla y León, with crispy pork belly, chorizo, and smoked paprika. Fuel for the field!
Time: 60 min · Servings: 4 · Calories: 625 kcal
Ingredients
- 450 g potato
- 200 g pancetta
- 150 g chorizo
- 8 g clove of garlic
- 45 ml olive oil
- 8 g smoked paprika
- 5 g salt (to taste)
Method
- Peel the potatoes and cut them uniformly.
- Slice the chorizo and slice the garlic cloves.
- Make sure the pancetta for the torrezno is cured and air-dried.
- Boil them in salted water for 20-30 minutes, or until tender.
- For the torrezno, place it skin-side down in a pan with a little olive oil and cook it over low heat for 30-40 minutes. Then, heat more oil and briefly fry it over high heat until the skin puffs up, without overcooking it to prevent it from drying out inside.
- Sauté the sliced chorizo for 5 minutes, add the torrezno so it releases fat, and set them aside.
- In the same fat, gently fry the sliced garlic for 5 minutes, add the smoked paprika, and immediately add the cooked potatoes. Mash everything in the pan until you get a smooth and creamy texture, adjusting with a splash of the cooking water if necessary.
- Crown the dish with the crispy torrezno and chorizo.
Categories: Stews & Legumes · All recipes
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