While other dishes may have more intricate components or methods, this one adheres to one guiding principle: buy something beautiful and leave it alone. We’re lucky to serve this ingredient, and treat it with that respect.
This braised pork recipe is always on the menu on el Día de la Matanza, and it was one of my da’s favourites. The way my mum makes it is quite simple: she just slow-cooks the ribs until really tender, and then she adds the potatoes – she doesn’t include the crumbs. Both ways are delicious, but I think the crumb adds an extra something special.
This recipe is from Las Hurdes, a really beautiful area in the north of Extremadura. It is often simply called ensalada de naranja – orange salad – which is a bit unfair on all the other ingredients, but they all work together to make a really great dish.
I just adore these crispy, golden pieces of heaven. The word cuchifrito comes from ‘fried pig’, and it’s traditionally made with suckling pigs – in my area in Spain, we eat them when they are as young as 21 days
Cod is easily one of the most beautiful kinds of fish, but it’s important not overcook it (which so many people do), as you risk killing the subtle layers of sea flavours. Funnily enough, fresh cod is really hard to find in Spanish markets – in fact, I can’t remember ever seeing it there! What is very popular – and, I have to say, always in my mum’s fridge at home – is salted cod. So, if you can’t get fresh cod, salted cod is absolutely fine to use here.
