John Myers
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Mallorcan Pork Loin with Sobrassada, Potatoes with Salt Crust and Chickpeas
The perfect mallorcan pork loin with sobrassada, potatoes with salt crust and chickpeas recipe with a picture and simple step-by-step instructions.
potatoes
- 1,5 kg Small potatoes
- 330 g Salt
Chickpeas
- 1,2 kg Chickpeas
- 4 piece Spring onions fresh
- 3 tbsp White wine vinegar
- 1 pinch Sugar
Pork loin
- 1 kg Pork tenderloin
- 350 g Sobrassada sausage
- 5 piece Beefsteak tomatoes fresh
- 2 piece Garlic cloves
- 3 Pc. Sprigs of thyme
- 4 tbsp Oil
- 2 piece Bay leaf
- 2 tsp Sweet paprika
- 200 ml White wine dry
Potatoes and pork loin
- Wash the potatoes well for the papas arrugadas. Dissolve 330 g of salt in 5 liters of water. Add the potatoes and bring to the boil. Cook uncovered over medium heat for 15–20 minutes. Wash the meat, pat dry and dice. Peel off the sausage skin, cut the sausage into slices. Wash, quarter, core and dice 3 tomatoes. Peel and slice the garlic. Wash the thyme, shake dry, pick off the leaves. Heat 2 tablespoons of oil in a casserole or roasting pan. Fry the meat all around for 4–5 minutes. Fry the sausage and garlic for 3–4 minutes. Season with salt and pepper. Stir in the bay leaves, thyme, diced tomatoes and paprika powder. Pour in the wine and bring to the boil. Cover and simmer for about 15 minutes. Season to taste with salt and pepper. Drain the potatoes. Let it steam off on the stove (this is how the salt crust forms) and serve everything.
Chickpeas
- Drain and rinse the chickpeas. Clean and wash the spring onions and cut into rings. Wash, quarter, core and dice the remaining tomatoes. Heat 2 tablespoons of oil in a saucepan. Sauté the chickpeas and spring onions in it. Cover and cook for 4–5 minutes. Fold in the diced tomatoes. Season to taste with salt, pepper, vinegar and a little sugar.
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