Trichat

Servings: 4

Ingredients:

2 - 1/4 lb cabbage

1 lb 2 oz potatoes

1 tbsp sugar

4 slices streaky belly pork

4 cloves garlic

Salt

8 tbsp oil

Preparation:

Remove the stalk from the cabbage and cut the rest into even-sized pieces. Wash and drain. Peel the potatoes, wash and cut into big pieces. Cook together with the cabbage in salted water with the sugar for 25 minutes. Drain well and crush the potatoes and cabbage. Peel the garlic and fry until golden. Then brown the pork and remove. Lightly fry the cabbage and potato mixture with the garlic until very dry. Check for seasoning. Divide the mixture into four portions and brown in a small, greased, non-stick frying pan, shaking it so that the mixture does not stick. Turn over and brown on the other side. Serve with a slice of pork on top.

From the book Menús completos by María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.

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