For a really good and flavoursome marinade, it it best to leave the meat in the mixture for at least 24 hours. The common cut of meat used in Spain is the Secreto Iberico, which is the part of the pig between the shoulder and the loin, but, of course, any cut of meat may be used.
Pimentón or paprika is made from smoked and ground sweet red peppers. These were introduced into Spain from South America as a consequence of the Spanish conquest.
Pimentón is available in three types: pimentón dulce, which is mild and smoky, pimentón agridulce, which is stonger and sharper and pimentón picante, which is fairly hot.
Marinades were a way of preserving food in the days before refrigeration, and there are several different marinades that the Moors introduced to Spain. This marinade has as its base the adobo marinade, a vinegar base with spices.
Pimentón Spiced Pork
Serves 4
Ingredients:
- 80g spicy pimentón
- 1 tsp sugar
- 1 tsp ground cumin
- 2 garlic cloves, peeled and crushed
- 1 tsp chopped parsley
- 80ml dark soy sauce
- 1½ tsp olive oil, plus extra for frying
- 1½ tsp white wine vinegar
- 1kg pork loin
- 450g jar or tin piquillo peppers to serve
Method:
Mix together in a small bowl the pimentón, sugar and cumin, then add the garlic and chopped parsley followed by the soy sauce, vinegar and oil together with about 1 tablespoon of water, mix together well to make a paste.
Cut the pork in the way you prefer to serve it, either into cubes or strips, and then dip each piece into the marinade paste to coat it. Cover the dish and put it in the fridge to marinate for 24 hours.
When it´s time to cook the meat, heat the olive oil in a hot frying pan and add the pork, turning and browning it on both sides. A griddle could be used instead if you have one. The marinade will probably turn black, that is normal. When the pork has been browned all over, turn the heat down and continue to cook the pork for another 2 minutes or so.
Using another pan, heat 2–3 tbsp olive oil and add the piquillo peppers, shallow frying them until they are heated through and have browned a little. Serve the pork hot with piquillo peppers on the side and with salad and fresh crusty bread. A Spanish red wine goes wonderfully with this dish, something not too heavy.
See here for more Mediterranean Recipes.
Rachel L. Webb - Rachel L Webb lives in and writes mainly about Andalucia. She enjoys exploring the region and shares her explorations through her website ...
