Ibérico pork fillet with trintxat potatoes
This recipe for Ibérico pork fillet with trintxat potatoes comes from Lobos tapas bar in Borough market. Lobos uses Ibérico pork, which is darker in colour and can be eaten rare. If you’re using regular pork, transfer to the oven and roast until cooked throughout.
- (Ibérico pork if possible) 600g pork fillettrimmed
- 1 tsp paprikaplus a pinch
- 1 tsp dried oregano
- ½ tsp ground cumin
- chopped to make 1 tsp garlic
- olive oil
- 500g potatoespeeled and cubed
- 150g savoy cabbagechopped
- 100g pancetta cubes
- 1 clove garlicchopped
Nutrition: per serving
- kcal472
- fat24.1g
- saturates5.5g
- carbs21.8g
- sugars0g
- fibre3.3g
- protein40.3g
- salt1.5g
Method
step 1
Marinate the pork fillet with all the spices and the garlic, 2 tbsp oil and a pinch of salt, and chill for at least 2 hours, or overnight if possible.
step 2
For the trintxat, cook the potatoes and the cabbage in boiling salted water for about 20 minutes, then drain and mash them together.
step 3
Fry the bacon and the garlic in 1 tbsp of olive oil in a frying pan until golden, then add the potatoes with the cabbage and mix well. Set aside while you make the pork.
step 4
Heat the oven to 220C/fan 200C/gas 7. Remove the pork from the marinade and sear the pork fillet in a hot pan in 1 tbsp oil on all sides for 10 minutes. Transfer to the oven and cook for 20-25 minutes until cooked through. If you have a meat thermometer, the middle should reach 70C. Remove from the pan and rest for 10 minutes under foil. Reheat the potatoes gently in the frying pan and season.
step 5
Slice the pork and serve with a drizzle of olive oil and a pinch of paprika to finish, and the potatoes on the side.