Mallorcan pork loin with sobrassada (Llomb amb sobrassada)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Dab meat dry, dice. Peel and slice the sausage. Carve 2 tomatoes crosswise, blanch with boiling water, let stand briefly. Quench tomatoes, peel skin, dice fruit. Peel garlic, cut into slices

2. 2

   Wash the potatoes thoroughly. Dissolve 325 g salt in 1.5 litres of cold water. Put potatoes into the salted water, bring to the boil, cover and cook over medium heat for about 20 minutes

3. 3

   Heat 2 tablespoons of oil in a frying pan. Fry the meat cubes for 4-5 minutes, turning them over. Add sausage and garlic, fry for 3-4 minutes, season with salt and pepper. Wash the thyme, dab dry, pluck the leaves from the stalks. Add bay leaf, tomatoes, Piementos and thyme to the meat. Add white wine, cover and braise at low heat for about 15 minutes

4. 4

   Pour the beans into a sieve and rinse. Clean and wash spring onions and cut them diagonally into rings. Wash, clean, quarter and seed 2 tomatoes. Cut the flesh into small cubes. Peel and chop the onions. Heat 2 tablespoons of oil in a saucepan. Fry the onions in it. Add the beans and spring onions, cover and steam for 4-5 minutes, turning occasionally. Add vinegar, season with salt, pepper and a little sugar, fold in diced tomatoes

5. 5

   Drain the potatoes and allow to evaporate well (this way the salt crust is formed). Season the meat to taste again. Arrange beans and meat on plates, add potatoes. Serve with olives

Nutrition Facts

KCAL
620 kcal

CARBS
46 g

FATS
26 g

PROTEINS
44 g