An extremely flavorful “mashed potato” recipe. Just the way I learned to make it in La Alberca, Spain during the “San Antón Festival” where they honored the Iberico pig.
4 Russet potatoes and/or waxy Yukon gold potatoes
3 garlic cloves, minced
2 bay leaf
8oz Iberico Pork Belly
1/2 tsp. Spanish pimentón, sweet
1/2 tsp. Spanish pimentón, spicy
Salt and Pepper to taste
- Season the pork belly with salt and pepper and set aside.
- Peel the potatoes and cut into evenly sized small pieces for quick and even cooking.
- Boil in hot water with plenty of salt and the bay leaf.
- While the potatoes are cooking and using a pan without oil, fry the Iberico pork belly on medium-high, until gold and crispy. Then remove and set aside.
- Using the same pan and oil, lower the temperature to low, add the garlic, the paprika, stir for a few seconds and then set aside.
- As soon as the potatoes are tender, drain the water (reserve 1/2 cup of water) and add the oil with the pimentón and stir the potatoes with a spoon until smooth.
- Add a few pieces of the pork belly, salt and pepper to taste and serve with the pork belly on top and fresh parsley (optional).