Monday 3 June 2013

Zorza Gallega - Marinated Diced Pork Loin Galician Style

Zorza is a very famous dish in the Northwest Spanish region of Galicia. Basically, it is similar to the meat mixture used in the production of chorizo. One of the differences is that for Zorza the meat is chopped in coarser pieces. The impressively delicious taste of this pork dish comes from the long marination period. It is usually left to marinade for 24 hours in the fridge. The ingredients are quite basic but I did use proper Spanish pimentón (paprika) which gives the dish its distinctive red colour and above all a delicious flavour. If not available you can use normal paprika but make sure it is fresh as 'old' paprika tends to lose its flavour. Worth mentioning also the fact that Zorza is traditionally served with deep fried diced potatoes and fried eggs. One thing is for sure that your family and friends will love it no matter how it is served. We recently prepared a lot of it and we took it to a Spanish fiesta and our friends (Spanish and not) loved it and the Zorza was the first of the tapas to disappear from our table!! So do give this a go. The amounts below are for 6 people (if served as a meal) or 10 people or more if served as a range of tapas!!
  • 1 kg pork loin, chopped into small dice (about 0.5 cm cubes)
  • 3 tbsp sweet pimentón (paprika)
  • 1/2 tbsp hot pimentón (paprika)
  • 4 garlic cloves, crushed
  • 1 tbsp dried oregano
  • 4 tbsp olive oil
  • 2 tsp fine sea salt
  • A large zip-lock bag
  1. Make sure the meat is cut in equal pieces so as it cooks evenly.
  2. If using 1 kg of meat cook it in two batches.
How to...
  1. Put the meat and all the remaining ingredients in a large zip-lock bag, partially close and let all the air out. Now close the bag entirely and start mixing the meat and the ingredients by gently massaging the back. Keep doing this for about 10 minutes until the meat turns red and all the other ingredients are mixed in.
  2. Put in the fridge and leave to marinade for 24 hours.
  3. When it's time to cook your Zorza, heat up a wok or a  shallow pan on high heat and carefully start stir-frying the Zorza quickly, make sure your stir continuously to avoid it from sticking to the pan. Zorza takes less than 10 minutes to cook.
  4. Serve warm with deep fried potatoes (cut the same size of the meat) and a fried egg per person. You can also put in a bowl for everyone to help yourself when you do your Spanish fiesta. Tapas are awesome!!!

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