2022 Vuelta - Stage 15: Martos to Sierra Nevada.
Good morning! This is probably the earliest I’ve ever posted, but I am excited and this is a breakfast post, afterall. Are you a morning person…or at least a breakfast person? I have converted into an early riser, especially during Covid. But, I’ve never really been a breakfast dude. I also, admittedly, despise brunch! However, today’s stage-inspired dish will have you running out of bed, into your kitchens, firing up the oven, turning on the burners, and sharpening your knife.
The dish I speak of is known as Plato Alpujarreño. It is from Andalucia and is a classic diner meal. It even gets requested at bars. So, what is it? It’s basically the Spanish version of whatever the “big boy” breakfast meal is at your favorite greasy spoon, but sub-in lots of pork. Sure we have bacon and sausage-laden dishes…but what about roasted pork and smoky chorizo?! Sometimes, the meal is even served with french fries instead of roasted potatoes. But, if you know Mangia, I sometimes like to take something mundane and take it up a few levels. Today, I’m doing the same. But, it’s mostly a one-pan meal, and each component is packed with flavor. I even provide you with a quick-version of Pork Pernil. So, if you like migas, pork, onions & peppers, chorizo, and cheesy, creamy potatoes…and maybe even some beer, loosen your belt a notch and come along with me on this culinary journey.
Mangia’s Plato Alpujarreño
1 boneless pork loin chop ~0.75 lbs
Adobo seasoning
Garlic
Parsley
Olive oil
Lime
Butter
Cream
Bay leaf
3 butter potatoes
Freshly grated Manchego
½ onion, sliced ¼ inch thick
1 red pepper sliced ¼ inch thick
Ibérico Chorizo, sliced into coins
Paprika
Beer
Small Spanish roll
2 eggs
Butterfly the pork chop, slicing through any fat on the edge of the chop (to prevent cupping), and pound out to about ½-inch thick with a meat mallet. Season with kosher salt, freshly cracked black pepper, and adobo seasoning.
Pulverize 1 garlic clove, 1 tbsp of olive oil, and a few parsley leaves with a mortar and pestle, or in a mini prep. Squeeze in the juice of one lime and pour into a shallow bowl or plastic container. Add in the pork and place in the fridge.
Preheat the oven to 350 degrees. In a small pot, melt 2 tbsp of butter adding in a minced clove of garlic. When fragrant, pour in a cup of heavy cream. Season with salt and black pepper and a bay leaf. Reduce by half until thickened.
Meanwhile, grease 2 small ramekins with butter. Peel your potatoes and slice thinly, roughly ⅛-inches thick. Layer the potatoes in the prepared ramekins, about half way up, then pour some of the cream over the potatoes. Finish stacking the potatoes and pour more cream over. Sprinkle on some manchego cheese. Cover the ramekins with foil and place on a baking sheet. Cook for 25 minutes on the middle rack. Uncover and broil for about 10 minutes until golden on top. Remove from the oven and let cool for a few minutes. Reserve until ready to serve.
Once the potatoes are in the oven, flip the pork in its marinade and keep in the refrigerator. Slice up your onions, peppers and chorizo. In a cold skillet, heat 2 tablespoons of olive oil with the chorizo coins, over medium-high heat, and cook until the meat begins to brown. Remove the chorizo with a slotted spoon to a bowl and reserve.
Add the onions and peppers to the skillet, with a pinch of salt, and cook until the onions begin to soften. Add in a minced clove of garlic and 2 tsp paprika and just enough water to coat the bottom. Cover the pot and cook until the peppers have softened. Remove the peppers and onions to a bowl with a slotted spoon and reserve.
Meanwhile, break the roll into large chunks and pulse in a mini prep until ground into large crumbs. Reserve.
Add the pork to the skillet, along with the marinade, and cook for 2 minutes, then flip the meat. After the pork cooks for another minute, pour in some beer to come halfway up the pork. Continue cooking, flipping once or twice, until the pork is cooked and most of the beer has evaporated, about 7 minutes total cooking time. Remove the pork with tongs to a cutting board and let rest.
Add the breadcrumbs to the skillet, soaking up all of the cooking juices. Stir very frequently until the crumbs dry up and move to a bowl.
Melt 2 tbsp butter in the skillet. Once melted, crack in 2 eggs and fry for 1 minute. Season with sea salt and pepper. Cover and remove from the heat and let sit for 1 minute for over-easy eggs.
To plate, spoon some cooked bread crumbs onto a plate and top with the egg. Slice some of the rested pork and add to the plate, along with the piperade and chorizo. Spoon out the cooked potatoes with a tablespoon and add to the platter. Enjoy! ____________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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