# Lagarto en escabeche de hinojo y azafrán

A recipe for marinated pork flank with fennel and saffron.

- Total time: 21 min
- Cuisine: Spanish
- Category: Dinner
- Language: en

## Ingredients

- 4 pieces lagarto (pork flank)
- 2 tablespoons aceite de oliva (olive oil)
- 1 pinch sal (salt)
- 1 pinch pimienta negra (black pepper)
- 1 medium zanahorias (carrots)
- 1 small hinojo (fennel)
- 1 small cebolla (onion)
- 2 tablespoons aceite de oliva (olive oil)
- 2 tablespoons vinagre (vinegar)
- 1 pinch azafrán (saffron)
- 3 sprigs eneldo (dill)
- 3 small florets coliflor (cauliflower)

## Instructions

1. Sear the lagarto pieces in a frying pan with olive oil, salt and pepper.
2. Cut the seared lagarto into smaller pieces.
3. Slice the carrots, fennel, and onion.
4. Sauté the sliced vegetables in a pan with olive oil.
5. Add vinegar and saffron to the vegetables.
6. Add the cut lagarto to the vegetables and cook.
7. Arrange the cooked lagarto, vegetables, dill, and cauliflower on a plate.

## Equipment

- frying pan
- knife
- cutting board

## Source

- Original video: https://www.instagram.com/p/DGKwurfAs7m/?igsh=b2szdW93c3ZoZzlm
- Recipe page: https://www.cliprecipe.com/recipe/f0ad3b30-63f6-455c-b3f8-d3d582e8db9a
- Extracted: 2025-02-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt