José Pizarro's Spanish Pork and Potato Recipes

Food, to me, is all about memories and family, and today's two pork and potato recipes are examples of that. The rib dish was one of my dad's favorite dishes, and the way my mom prepares it is still very simple: she slowly cooks the meat until it's really tender, then adds the apples of ground and cooks them until they just start to break down. The lentil dish is also rooted in our family life in Spain. When I was a child, I could not stand lentils and I remember a great tragedy one day when I moved my nose in front of a bowl of lentils one afternoon. Mom made me eat it for dinner too, and again for breakfast the next morning! Anyway, fast forward to today and I love lentils so much, it's now my death row dish.
Lentils with chorizo and potatoes (pictured top)
These are perfect for breakfast, lunch or dinner, and perfect all year round too.
Preparation 10-15 minCooking 1 hourFor 4-6 people
2 tbsp olive oil250g minced chorizo1 onion peeled and finely minced2 cloves garlic, peeled and thinly sliced 1 small carrot, chopped 300 g large floury potatoes, peeled and cut into quarters or large chunks 1 to 2 fresh bay leaves 250 g small brown lentils (ideally puy) rinsed 1 liter chicken broth, ideally homemade Sea salt and black pepper 150 g morcilla or black pudding, chopped Crispy bread, dressing Put the oil in a deep saucepan over medium heat. Add the chorizo slices and cook, stirring, until browned on both sides. Once cooked, remove from the pan with a slotted spoon and set aside on a plate, leaving the reddish oil in the pan.
Stir the onion into the chorizo oil , cook for five minutes, until slightly softened, then add the garlic and cook for another minute or two. Add the carrot, potatoes and bay leaves, cook, stirring occasionally, for a few more minutes, then add the lentils and broth. Season generously and bring to a boil, then lower the heat, cover and simmer for 30 minutes, until the lentils are tender but still crisp.
The sauce should be quite chewy, so if it seems a bit thick and dry, add a bit more broth. Return the chorizo to the pan, along with the morcilla, and cook, uncovered, for five to seven minutes. Serve in warm bowls with crusty bread.
Braised pork chops and potatoes with fried herb crumbs
My mom doesn't include the crumbs in her version, but I think they add something special.
Preparation 10-15 minMarina...

Recipe Nov 6, 2022 0 44 Add to Reading List

José Pizarro's Spanish Pork and Potato Recipes

Food, to me, is all about memories and family, and today's two pork and potato recipes are examples of that. The rib dish was one of my dad's favorite dishes, and the way my mom prepares it is still very simple: she slowly cooks the meat until it's really tender, then adds the apples of ground and cooks them until they just start to break down. The lentil dish is also rooted in our family life in Spain. When I was a child, I could not stand lentils and I remember a great tragedy one day when I moved my nose in front of a bowl of lentils one afternoon. Mom made me eat it for dinner too, and again for breakfast the next morning! Anyway, fast forward to today and I love lentils so much, it's now my death row dish.

Lentils with chorizo and potatoes (pictured top)

These are perfect for breakfast, lunch or dinner, and perfect all year round too.

Preparation 10-15 minCooking 1 hourFor 4-6 people

2 tbsp olive oil250g minced chorizo1 onion peeled and finely minced2 cloves garlic, peeled and thinly sliced 1 small carrot, chopped 300 g large floury potatoes, peeled and cut into quarters or large chunks 1 to 2 fresh bay leaves 250 g small brown lentils (ideally puy) rinsed 1 liter chicken broth, ideally homemade Sea salt and black pepper 150 g morcilla or black pudding, chopped Crispy bread, dressing Put the oil in a deep saucepan over medium heat. Add the chorizo slices and cook, stirring, until browned on both sides. Once cooked, remove from the pan with a slotted spoon and set aside on a plate, leaving the reddish oil in the pan.

Stir the onion into the chorizo oil , cook for five minutes, until slightly softened, then add the garlic and cook for another minute or two. Add the carrot, potatoes and bay leaves, cook, stirring occasionally, for a few more minutes, then add the lentils and broth. Season generously and bring to a boil, then lower the heat, cover and simmer for 30 minutes, until the lentils are tender but still crisp.

The sauce should be quite chewy, so if it seems a bit thick and dry, add a bit more broth. Return the chorizo to the pan, along with the morcilla, and cook, uncovered, for five to seven minutes. Serve in warm bowls with crusty bread.

Braised pork chops and potatoes with fried herb crumbs