Paprika-Marinated Ground Pork with Fried Eggs
This hearty recipe hails from Mesón Alberto in the historic walled city of Lugo, following the typical Galician style of marinating pork in paprika-seasoned broth. The marinated ground pork is sautéed and served with boiled new potatoes, a regional specialty in Galicia.
Equipment
- medium bowl
- slotted spoon
Ingrediënten
MAKES 4 SERVINGS / PREPARE 8 TO 12 HOURS IN ADVANCE
- 1 pound of lean ground pork
- 4 teaspoons of ground sweet paprika Spanish smoked
- ½ teaspoon of ground hot paprika Spanish smoked
- ½ teaspoon of salt
- 8 large garlic cloves finely chopped
- ¼ cup of chicken broth vegetable broth, or water
- 4 medium or 8 small 2-inch new potatoes
- 1 tablespoon of olive oil
- 4 or 8 large eggs at room temperature
Instructies
- In a medium bowl, combine the ground pork, sweet paprika, hot paprika, salt, chopped garlic, and broth.
- Cover the bowl and refrigerate the mixture overnight to allow the flavors to meld.
- Place the new potatoes in a medium saucepan, covering them with cold water and adding a pinch of salt.
- Cover the saucepan and bring the water to a simmer over low heat.
- Cook for about 15 minutes or until the potatoes are tender when pierced with a knife.
- Drain and allow them to cool slightly.
- Peel the potatoes and set them aside.
- While the potatoes are cooling, heat the olive oil in a medium skillet over medium heat.
- Add the marinated pork mixture and cook, breaking up the meat as it cooks, until it's lightly browned.
- Use a slotted spoon to transfer the cooked pork to individual serving plates.
- Fry the eggs as instructed in the "Fried Eggs, Spanish Style" recipe.
- Arrange the boiled new potatoes around the cooked pork on each plate, and then place the fried eggs over the pork.
Notes / Tips / Wine Advice:
Serve the dish hot.
Enjoy this flavorful and hearty Spanish-inspired meal of Paprika-Marinated Ground Pork with Fried Eggs!
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