1/2 cup of black olives
1/2 cup of white wine
3 tablespoons of pork rind
1 tablespoon of vinegar
1/2 teaspoon of thyme
1/2 teaspoon of salt
500g of pork or beef, clean and trimmed
4 medium-sized potatoes, peeled and cut into wedges
4 cloves of garlic, sliced
1 sprig of rosemary
For garnish
Salsa leaves
1/2 cup of black olives
1/2 cup of white wine
3 tablespoons of pork rind
1 tablespoon of vinegar
1/2 teaspoon of thyme
1/2 teaspoon of salt
500g of pork or beef, clean and trimmed
4 medium-sized potatoes, peeled and cut into wedges
4 cloves of garlic, sliced
1 sprig of rosemary
For garnish
Salsa leaves
1
In a bowl, mix the wine with vinegar
Add the garlic, rosemary, salt, and thyme
Cut the fidgeado into thick slices
2
Then, cut the pork or beef into strips 8cm x 1cm and let it rest for 30 minutes in the marinade
3
In a frying pan, heat some pork rind over high heat until melted
Drain the fidgeado, reserving the marinade, and fry it in batches for 10 minutes or until golden brown
Repeat the process with the remaining meat
4
Place the fidgeado back in the frying pan and add the reserved marinade
Increase the heat and cook for an additional 15 minutes or until tender
Discard the rosemary
5
In a pot, boil potatoes with water and salt until tender
Drain and reserve
6
Serve the fidgeado sauce in individual plates
On top, place the cooked potato wedges
In the center, arrange the fidgeado carefully, distributing the black olives
Garnish with a sprig of rosemary and small pieces of parsley over the potatoes
Serve immediately.
