Zorza Gallega

Serves 1
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Directions

  1. 1Add coarse salt to a mortar.
  2. 2Slice 2 garlic cloves into laminas
  3. 3Add the sliced garlic to the mortar.
  4. 4Mash the garlic and salt until a paste forms.
  5. 5Add 2 teaspoons of sweet paprika.
  6. 6Add 1 teaspoon of hot paprika.
  7. 7Add 2 teaspoons of oregano.
  8. 8Add 40ml of white wine.
  9. 9Mix until everything is integrated.
  10. 10Remove excess fat from the pork loin.
  11. 11Cut the meat into thick slices.
  12. 12Cut the slices into bite-sized pieces.
  13. 13Put the meat in a bowl.
  14. 14Pour the mixture over the meat.
  15. 15Mix well to coat all the meat.
  16. 16Cover the bowl with plastic wrap.
  17. 17Refrigerate for 24–36 hours.
  18. 18Remove the meat every 8-10 hours and stir it.
  19. 19Put back in the refrigerator.
  20. 20Add a dash of olive oil to the marinated meat.
  21. 21Stir the meat one last time before cooking it.
  22. 22Add a dash of olive oil to a large pan.
  23. 23Add the diced pork to the hot pan.
  24. 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.