It is very difficult to fail with marinated meats: if you follow all the steps correctly, the chances that the result will be tasty and tender are very high. There is a reason for this: the marinade fulfills the two main functions; add flavor to the meat and tenderize it. In this particular recipe, which is prepared with pork, the marinade is a combination of garlic, sweet paprika, oregano, thyme, cumin, olive oil, dry white wine and wine vinegar – the main thing responsible for making the meat It softens as it helps its proteins lose structure. Although the ingredients do not usually vary too much from one recipe to another, there are those who also add picona pepper, bay leaf, food coloring or turmeric.
As its name indicates, fiesta meat is popular in the festivities of the Canary Islands, although it is also very common to find it permanently on the menus of restaurants and bars. of all life and in guachinches, establishments that emerged in the wine-growing areas of the Archipelago with the original idea of selling their own wine and serving it with homemade food – an aim that has undergone modifications over the years.
What part of the pork is used to prepare this recipe? You can opt for a leaner cut like loin or one with a little more fat like ham. This dish is usually served with potatoes: wrinkled, parboiled, or in my favorite version, fried.
Difficulty: None, my child
Ingredients
For 2 people
- 500 g pork
- 200 ml dry white wine
- 40 ml white wine vinegar
- 110 ml olive oil
- 6-8 cloves of garlic
- 2 teaspoons sweet paprika
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cumin grains
- 1 teaspoon fine salt
Instructions
Cut the pork into cubes of approximately two by two centimeters.
Blend all the marinade ingredients with a hand blender: garlic, oil, vinegar, wine, spices, herbs and salt.
Place the meat in a container, add the marinade and mix, the meat should be completely covered. Cover the container and place in the refrigerator for a minimum of three hours, or preferably overnight.
Remove the meat from the marinade, draining it as much as possible. Reserve the marinade for later.
Heat a frying pan over high heat and brown the meat pieces. If necessary, do it in batches.
Add the marinade to the pan with the browned meat and cook everything over low heat for 20 or 30 minutes, until tender.
Serve hot with fried potatoes, cooked or crumpled.
If you have questions or complaints about our recipes, write to us at [email protected]. You can also follow El Comidista on TikTok, instagram, x, Facebook either YouTube.
#Canarian #style #party #meat
