Plato de los Montes de Malaga

Ingredients

• 500g (1.1 lb) pork shoulder, cut into bite-sized pieces 500g (1.1 lb) pork shoulder, cut into bite-sized pieces
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• Extra virgin olive oil, for drizzling Extra virgin olive oil, for drizzling

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 28g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the minced garlic, paprika, cumin, salt, and pepper. Add the pork pieces and toss until well coated. Allow the pork to marinate for at least 30 minutes.
2. 2.
   Heat olive oil in a large skillet over medium heat. Add the marinated pork and cook until browned on all sides, about 5 minutes. Remove the pork from the skillet and set aside.
3. 3.
   In the same skillet, add the diced potatoes and cook until golden brown and crispy, about 8 minutes. Remove the potatoes from the skillet and set aside.
4. 4.
   Add the sliced bell peppers and onion to the skillet and sauté until softened, about 5 minutes.
5. 5.
   Return the pork, potatoes, and diced tomatoes to the skillet. Stir everything together and cook for an additional 5 minutes, allowing the flavors to meld.
6. 6.
   Sprinkle the chopped parsley over the dish and drizzle with extra virgin olive oil before serving.

Treat your ingredients with care...

• Pork shoulder — For the most tender and flavorful results, choose a well-marbled piece of pork shoulder. Trim any excess fat before cutting it into bite-sized pieces.

Tips & Tricks

• For an extra burst of flavor, add a splash of sherry vinegar to the dish before serving.
• If you prefer a spicier kick, sprinkle some crushed red pepper flakes over the finished dish.
• Serve Plato de los Montes de Malaga with crusty bread to soak up the delicious juices.
• Feel free to customize the vegetable medley by adding your favorite seasonal produce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Serve Plato de los Montes de Malaga as a main course, accompanied by a fresh green salad and a glass of Spanish red wine. Garnish with a sprinkle of fresh parsley for a pop of color.

Presentation advice

Present this dish in a rustic earthenware platter to showcase its traditional roots. Arrange the tender pork pieces and colorful vegetables in an inviting manner. Drizzle a little extra virgin olive oil over the top and garnish with a sprig of parsley for an elegant touch.