Trinxat — cabbage and potato mash with pork belly
Cabbage and potatoes roughly mashed and fried with pork, topped with browned belly slices.
Active time35 min
Cooking45 min
Total1 h 15 min
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Ingredients
- 1 whole green cabbage
- 4 potatoes
- 4 slices of lightly salt-cured pork belly for cooking
- 30 ml olive oil
- 1 pinch of fine salt
- 50 g salt-cured Iberian pork belly for cooking
Preparation
Remove damaged cabbage leaves and the core, wash and chop the leaves. Peel and chunk the potatoes. Cover vegetables with unsalted water in a large pan and simmer for about 30 min until completely tender. Drain well and roughly mash with a fork.
1 whole green cabbage4 potatoes- knife
- chopping board
- vegetable peeler
- large stockpot
- sieve
- fork
While vegetables boil, dice the Iberian belly. Heat 15 ml of oil in a large frying pan and brown it for about 8 min. Add all drained vegetables, stirring and crushing with a spatula for about 10 min until hot, fairly dry and lightly browned. Taste and add salt if needed.
30 ml olive oil1 pinch of fine salt50 g salt-cured Iberian pork belly for cooking- knife
- chopping board
- nonstick frying pan
- spatula
While the vegetables fry, heat the remaining 15 ml of oil in another pan and fry the belly slices for about 8 min, turning, until cooked through with crisp edges. Divide trinxat and belly slices between plates and serve hot.
4 slices of lightly salt-cured pork belly for cooking- frying pan
- kitchen tongs
- plate
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration